1-2 bunches red radishes with their greens (about 2 pounds)
3 tablespoons unsalted butter
1 to 2 teaspoons brown sugar
Sea salt or kosher salt
1 tablespoon white wine vinegar
Freshly ground black pepper
Freshly grated nutmeg
Cut the radishes away from their leaves, leaving about ½ inch of green attached. Scrub the radishes and slice them in halves or quarters depending on their size. Wash the greens well, chop roughly, and keep separate.
In a wide pan with a tight-fitting lid (preferably 10 to 12 inches) over high heat, melt the butter with 1 teaspoon of brown sugar, and ½ teaspoon salt. Add 2⁄3 cup water and the radishes and bring to a boil. Reduce the heat to medium-low, cover and simmer gently until the radishes can be easily pierced with a knife but are not completely soft, about 3 minutes.
Spread the greens over the radishes and raise the heat to return the liquid to a boil. Reduce the heat to medium-low, cover, and simmer gently until the greens are emerald and tender, about 5 more minutes.
Use tongs to transfer the greens to a large bowl or serving dish, pressing excess liquid out of the greens against the side of the pan. Gently transfer the radishes to the dish as well.
Add the vinegar, black pepper, and a few gratings of nutmeg to the liquid in the pan and bring to a boil over high heat. Boil, uncovered, until the liquid has turned syrupy (you’ll end up with about 2 tablespoons), about 2 minutes. Taste and add a little more salt and sugar if needed.
Return the radishes and greens to the pan and fold gently to coat the vegetables.
Layer the greens on top of the radishes and don’t stir, so that you can remove the greens first, and squeeze some of their liquid back into the pot, without mashing the tender radishes.
Recipe Property of Peter Berley