Prep goes quickly on this one, and the only thing I changed was to use pepitas instead of pine nuts. For the first stage of cooking the green beans, mine were on the larger side, so it took almost 6 minutes for them to get crisp/tender. Make sure to keep them moving or they will brown.
I loved the slight heat of the radishes and the sweet and salty flavor of the dish overall. The pepitas gave a nice crunch. This was a great side to some cheeseburgers, and with some chicken the next day. I'll definitely be making this one a lot this summer, thank you to Pam K. for sharing her recipe!
Sauteed Radishes and Green Beans
Ingredients
- 1 tablespoon butter
- 1/2 pound fresh green or wax beans, trimmed
- 1 cup thinly sliced radishes
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 2 tablespoons pine nuts, toasted (I used pepitas)
Instructions
- In a large skillet, heat butter over medium-high heat. Add beans; cook and stir 3-4 minutes or until crisp-tender.
- Add radishes; cook 2-3 minutes longer or until vegetables are tender, stirring occasionally. Stir in sugar and salt; sprinkle with nuts or pepitas.
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I love radishes but never buy them. This has 2 of my favorite veggies. I need to make this just for me!
ReplyDeleteIt's definitely easy enough to scale for one person!
DeleteI'd never really have thought to put these together but sounds tasty.
ReplyDeleteRight? Such a simple idea, but so delicious!
DeleteI haven't had fresh radish's in so long! I need to eat this! Thanks for sharing this at our Celebrate 365 Farmers Market Week Recipe Collection Blog Party
ReplyDeleteI'm going to try growing some myself next year, in window boxes! Great party this week, I'm pinning tons of stuff :)
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