2 bunches radishes (1 1/2 lb total), greens discarded and radishes halved lengthwise, then sliced crosswise 1/4 inch thick
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup water
2 bunches watercress (10 oz total), coarse stems discarded, washed well, and cut into 2-inch lengths
Directions
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 to 4 minutes. Add watercress and sauté, stirring, until wilted, about 1 minute.
