Red Radishes With Scallions

Trim the leaves and any excessively long roots from:

• 2 bunches red radishes, well scrubbed

Cut any especially large one in half or quarters.  Melt in a large skillet:

• 1 tablespoon butter

Cook gently over medium heat until softened, 2 or 3 minutes.

• 2 bunches scallions (white part and 1 inch of green), cut into 1/2 inch pieces

Add the radishes along with:

• 1/2 cup chicken stock

Cover the pan and simmer until the radishes are tender, 3 to 4 minutes.  Uncover, increase the heat to medium-high, and boil rapidly to reduce the pan juices while shaking the pan back and forth a few times.  Season with:

• Salt to taste

From:  The Joy Of Cooking