Recipe by Jim Hartsell
Quick and tasty - I belong to an organic farm cooperative that delivers a box of produce once a week during the growing season. The suggested recipe this week was for sauted radishes and greens of some kind. What was in the box was swiss chard. I added the sugar snaps, since they were in the box too. Portions are approximate; I usually just throw in a handful of this and a handful of that. My wife suggested a vinegarette might be nice, but its also good right out of the pan.
- 1 -5 radish, sliced thin
- 2 cups sugar snap peas, cleaned and strung
- 4 -5 large swiss chard leaves, torn into medium sized pieces (discard center section)
- 2 tablespoons butter
- salt and pepper