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

1. Cut away the tops and roots from the radishes, rinse them if they need it, and dry them well. Chop a generous handful of whichever fresh herbs you’re using.
2. Warm the olive oil in a medium pan over medium-high heat. Add the radishes, balsamic vinegar, and plenty of salt and freshly ground black pepper. A 12-Inch Green Pan Frying Pan works well here.
3. Cook, stirring frequently, until the radishes are just beginning to brown or blister and have softened a bit, about 5-7 minutes. You want them tender, but with a little crispness left.
4. Transfer the radishes to a serving platter and scatter the chopped herbs over the top. Serve right away.