- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 bunches radishes, 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, coarse stems discarded, washed well, and cut into 2-inch lengths
- Heat butter with oil in a 12-inch heavy skillet over moderately high heat until foam subsides, then saute 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 saute, stirring, until wilted, about 1 minute.