Buttery Asian Radishes with Their Greens

Big white radishes stewed gently with their sharp greens become mild and juicy. Sweet carrot confetti forms, a crisp complement. The speedily assembled side dish suits quick-cooked seafood or meat. Use whichever type of large radish is available—moo, daikon, or lo bok. If greens are not attached, buy them separately. About 1 pound radish to ½ pound greens is a nice balance—but just about any proportion will be pleasing.