bunch garden-fresh radishes with their tops
Tbsp olive oil(divided)
Sea salt to taste
Freshly ground black pepper to taste
Wash and dry radishes, making sure to remove any grit where greens meet stems, and discarding any yellow leaves. Cut off greens, leaving just a bit of stem on the radishes, and reserve the greens. Halve the radishes and toss with a tablespoon of olive oil. In a pan, heat remaining 1 tablespoon olive oil over medium high heat until shimmering but not smoking, add radishes cut side down. Sprinkle with a pinch of sea salt and a healthy amount of black pepper. Cover and reduce heat to medium. Sauté radishes until they begin to color, about 12-15 minutes. Meanwhile, chiffonade the greens and toss with radishes in pan for another few minutes until they are wilted and tender. Serve on a platter, sprinkled with a pinch of sea salt and a few squeezes of lemon.