Adapted from Dishing up the Dirt by Andrea Bemis
1. Stir together the butter and the miso.
2. Separate the greens from the radishes, halve any large radishes and leave small ones whole. Add the radishes with 3/4 of a cup of water and the honey. Cover, and bring to a boil. Remove the lid and keep on high until most of the water has evaporated and the radishes are soft, 10-12 minutes.
3. Reduce the heat to low and cook until the remain water turns into a glaze 3 to 5 minutes. Add the miso butter and allow to melt, add the greens and cook until the radishes show signs of caramelization. Serve warm.
Optional: use more butter and miso to increase the amount of sauce and serve over a bed of rice.