Clean radishes well under running water to remove all traces of dirt. Cut off the upper leaves and coarsely chop them. Cut off the remaining greens and stalks and compost them. Trim and quarter the bulbs. heat butter in a large skillet over medium-high flame. Add quartered radishes and cook, stirring often, 2 minutes. Stir in greens, green garlic, and scallions and cook until wilted, another 1-2 minutes.
Source: “From Asparagus to Zucchini: A guide to cooking farm-fresh seasonal produce” by the Madison Area Community Supported Agriculture Coalition