| | Directions | | In a non-stick 12-inch skillet, melt oil over medium-high heat. Add radishes, salt, and pepper. Sauté about 15 minutes, or until radishes are fork-tender and lightly browned, stirring occasionally. Remove from skillet and toss with freshly chopped dill. Serve immediately. Yields 4 servings. |
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| Ingredients | | - |  | 1 tablespoon oil |
| - | | 1 bunch radishes (1/2 lb trimmed, halved or quartered, depending on size |
| - | | 1/4 teaspoon salt |
| - | | 1/8 teaspoon coarsely ground black pepper |
| - | | 1 tablespoon chopped fresh dill |
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