I've been holding on to this recipe for months now, waiting for another bunch of radishes. I found the recipe here, though I've since found several similar ones elsewhere online.
1 T. (or so) sesame oil
Freshly pressed garlic (a couple cloves)
Radish greens (1 bunch), roughly chopped
1 T. (or so) shoyu (soy sauce) or tamari
1 t. (or so) rice vinegar
Hot sauce, to taste (we used Sriracha)
Put the sesame oil and garlic in a small, unheated skillet. Put over medium heat and cook until the garlic is sizzling and fragrant but not browned. Add the radish greens and stir/toss to combine. Continue cooking until the radish greens are wilted and tender--a couple minutes. Transfer the greens and garlic to a small bowl (discarding any liquid left in the skillet). Add the shoyu and rice vinegar to the greens, and toss to combine. Add hot sauce to taste. You can add the hot sauce to individual servings if desired.
These were absolutely delicious; I look forward to repeating the recipe. The one downside is that radish greens reduce so much during cooking that we were left with a total of maybe half a cup once I cooked them. One of the similar recipes I found mentioned using chard in addition to the radish greens or instead of them. That could definitely increase the yield and subsequent deliciousness.