• 1 tablespoon unsalted butter
• 2 tsp. olive oil
• 1 bunch radishes, greens discarded and radishes halved lengthwise, then sliced crosswise 1/4 inch thick
• salt and pepper to taste
• 1/2 cup water
• 1 bunches arugula, coarse stems discarded and cut into 2-inch lengths

Heat butter with oil in an 8-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 arugula and sauté, stirring, until wilted, about 1 minute.
Adapted from epicurious.com