Sautéed Radishes and Scallions with Garlic, Dill, and Capers | America's Test Kitchen

Ingredients

• 3 tablespoons unsalted butter , divided
• 1½ pounds radishes (1¼ to 1½ inches in diameter) with their greens, trimmed and quartered
• ½ teaspoon table salt , divided
• 5 thin scallions , cut into 1-inch lengths
• 1 tablespoon capers , rinsed
• 2 garlic cloves , minced
• ½ teaspoon pepper
• 3 tablespoons chopped fresh dill
• ½ teaspoon grated lemon zest plus 2 teaspoons juice