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This isn't a family heirloom but is tastes suprisingly good and is very easy to prepare. I honestly don't know where I got the original recipe but I would wish to thank them whomever they are.
Snap off end or pea pods removing snap string if necessary and wash and strain pods. Snip off root ends of scallions and cut white parts into 1 inch pieces. Discard green ends.
Melt 1 table spoon butter in large saute pan over medium heat and add pea pods. shaking or gently stirring for 2-3 minutes. Do not let peas brown. Peas should be slightly tender.
Add radishes and scallions and if necessary additional butter. Add salt and pepper to taste. Shake and/or stir for another 2-4 minutes until radishes are tender not allowing anything to brown. Serve hot as a side dish for a nice steak dinner
This recipe was provided by Scott Kupferman from Pembroke Pines.