Sauteed Radishes with Their Greens
2 Tbs unsalted butter 
1/4 tsp black pepper
1 Tbs olive oil
1/2 cup water
2 bunches radishes (1 1/2 lb total), halved lengthwise, then sliced crosswise ¼” thick
3/4 tsp salt
Heat butter with oil in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté radishes with salt and pepper, stirring occasionally, 6 minutes.
Add water and cook, covered, until crisp-tender, about 2 minutes.
Then cook, uncovered, stirring occasionally, until liquid is evaporated, 1-4 minutes. Add chopped radish greens and sauté, stirring, until wilted, about 1 minute.