Sauteed Radishes with Vinegar and Herbs
2 large bunches red radishes, ends cut off and cut lengthwise into fourths or halves
1 1/2 T olive oil
2 T white balsamic vinegar
salt and fresh ground black pepper to taste
2 T chopped fresh parsley, chives, or cilantro
Trim the stem and root end from radishes and wash if needed and pat dry. Chop a generous amount of fresh herbs of your choice. Heat olive oil in medium-sized pan over medium-high heat, then add radishes, balsamic vinegar, and a generous amount of salt and fresh ground pepper. Cook the radishes, stirring often, until radishes begin to slightly brown or blister and are slightly softened, about 5-7 minutes. They should be tender but still slightly crisp when done. Remove to serving platter and sprinkle with shopped herbs of your choice. Serve immediately.