Sautéed Radishes or Kohlrabi and their greens (adapted from a Greenmarket NYC publication)


1 bunch fresh radishes and/or 2 bulbs kohlrabi, 1.5 Tbs Butter, 2 Tbs fresh or bottled lemon juice (you can substitute mild flavored vinegars here as well), salt and black pepper to taste – wash bulbs and greens well, half radishes or dice kohlrabi into ½ cubes, chop greens into thin ribbons.  In a skillet heat butter until melted and hot (over medium heat), add bulbs and stir constantly for 2-3 minutes, add greens and cook for 2-3 minutes until wilted bulbs  are cooked but crisp. Turn off heat, add lemon juice, pepper and salt to taste. Note: This recipe can be expanded or adapted by adding other fresh greens like beets etc.