Butter-Braised Radishes

This simple, flavorful braise yields luscious, tender radishes. Their peppery-sweet taste is offset by tangy cider vinegar, rich butter, and just a pinch of sugar. They’re a delicious accompaniment to roast pork or chicken.

• 
  
  1-3/4 lb. radishes (about 2 bunches), tops removed and reserved
  
  


• 
  
  1-1/2 Tbs. unsalted butter
  
  


• 
  
  2/3 cup lower-salt chicken or vegetable broth
  
  


• 
  
  1 Tbs. cider vinegar
  
  


• 
  
  1 tsp. granulated sugar
  
  


• 
  
  Kosher salt
  
  

Trim the radishes and slice them crosswise into 1/3-inch-thick rounds. Trim and discard the stems from a small handful of the tops, wash the leaves thoroughly, pat dry, and then finely chop enough to measure 2 Tbs. (Save the rest of the tops for another use.)

In a 10-inch skillet, melt the butter over medium heat. Add the radishes and cook, stirring occasionally, until they begin to soften, 5 to 7 minutes. Add the broth. Bring to a simmer, cover, and cook until the radishes are crisp-tender, 5 to 7 minutes. Uncover, raise the heat to high, and add the vinegar, sugar, and 1/2 tsp. salt. Cook, stirring occasionally, until the liquid is reduced to a glaze, 2 to 3 minutes. Garnish with the chopped leaves and serve.