- 1 bunch small radishes with their greens (10 ounces)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/4 teaspoon espelette peppers
- Salt and freshly ground pepper
Cut leaves from radishes and wash well. Cut radishes in half, or quarters if large.
Melt oil and butter in a skillet over medium heat. Add radishes and espelette and ground pepper, season with salt and sauté for 2 minutes, or until radishes take on a little colour. Cover, turn heat to low and cook for another 3 minutes or until radishes start to become tender. Add radish tops, cover again and cook for 4 to 6 minutes, stirring occasionally, or until radishes are tender and leaves are wilted. Uncover and turn heat to medium. Sauté until any cooking liquid coats radishes, about 1 minute. Adjust seasoning if necessary and serve beside shrimp.