Sauteed Radishes with Vinegar and Herbs

Ingredients

• 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

Directions

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. (I used my favorite 12-Inch Green Pan Frying Pan for this recipe.)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.