Make sure the radishes you choose are roughly the same size and have healthy looking greens attached. If you find baby turnips in your supermarket or farmers’ market, try them the same way.
- 2 bunches red or white radishes, (about 16) each no more than 1-inch across, with bright, fresh greens
- 2 tablespoons extra virgin olive oil
- 4 garlic cloves
- ¼ cup Chicken Stock canned, reduced-sodium chicken broth or water
- Freshly ground pepper
Trim any wilted or discolored leaves from the radishes, but leave the healthy leaves attached. Wash the radishes in plenty of cold water, swishing them gently to remove all the sand and grit from between the leaves. Drain them in a colander. Trim the root end and make a cut into the root end about halfway up to the leaves. Don’t cut the radishes in half.
Heat the oil in a large skillet over medium heat. Whack the garlic cloves with the side of a knife and toss them into the oil. Cook, shaking the pan, until golden, about 2 minutes. Carefully add the radishes to the pan—they may splatter—and cook, turning, until the leaves are wilted, about 3 minutes. Pour in the stock, season lightly with salt and pepper and cover the pan. Cook until the radishes are tender, but firm, about 4 minutes. Remove the cover and boil until the liquid is almost completely evaporated, about 1 minute. Taste and season with additional salt and pepper if you like. Serve hot.