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This colorful tender-crispy veggie dish embraces the look and flavors of springtime!
Green beans are a crunchy low-calorie food providing many vital nutrients. Spring green beans are a good source of vitamin C, dietary fiber, folate, vitamin K, and silicon (needed for healthy bones, skin, and hair). Green beans actually improve with cooking. They not only taste better, but cooking makes them easier to digest and improves their antioxidant content.
Radishes,rich in antioxidants and minerals like calcium and potassium, are usually eaten raw. However, not everyone is a fan of the sharp, peppery taste of these jewel-toned, crunchy gems. You either love ’em or hate ’em – there’s not a lot of middle ground. Well, until now, when you try cooking with them. Prepared to be surprised! Cooking mellows the radish’s pungent flavor making them slightly sweet and juicy. If roasting a pan of radishes is too radical, this is a perfect way to re-introduce this pretty veggie to the radish-haters at your dinner table.
The other star of this fabulous side dish is toasted pine nuts (also called pignoli), the edible seeds of pine trees. Pine nuts have a buttery texture and take on a sweet and mild flavor when combined with other ingredients. If you are new to pine nuts, be advised they are on the pricy side. I am a huge fan of pine nuts, but there are times when they are genuinely price-prohibitive. A less expensive alternative to pine nuts is pepitas (pumpkin seeds). Pepitas are usually sold already roasted, which saves a step. While pepitas offer a different taste and texture, they work just fine in this recipe.
The most time-consuming part of this recipe (which is only a few minutes) is prepping the veggies. The green beans need to be rinsed and the ends trimmed. The radishes need to be sliced. I use a mandolin which makes quick work of cutting thin, even slices. Use a grater/zester to quickly mince the garlic. Roasting the pine nuts takes just a couple of minutes in a dry, small skillet (don’t add any oil!)
This is a stove-top recipe using a cooking technique known as sautéing. While it’s done in a large skillet or frying pan, the veggies are not fried. Frying means cooking by immersion in hot fat. Sauteing means cooking by the direct heat of a pan. There is quite a difference between the two methods. In sauteing, there usually is some fat or oil in the pan, primarily to prevent sticking and add flavor. In this recipe, the fat is butter. I am a Midwestern dairy girl — I make no apologies for my love affair with butter! It adds that little extra something-something. However, I totally understand that not everyone appreciates butter as much as I do. Olive oil works equally well and is indisputably healthier than butter. If you’re counting calories, living a vegan lifestyle, or (heaven forbid) don’t like the flavor of butter, olive oil is definitely the appropriate choice. I won’t be offended!
Heat the butter or olive oil on medium-high in a large skillet. Add the beans and cook for 3-4 minutes until crisp-tender.
Add the radishes and cook for another 2-3 minutes, stirring occasionally.
Stir in sugar and salt and lightly toss to coat the vegetables. Sprinkle the pine nuts on top and serve.
I won over the non-radish lover in my family with this recipe! It is simply delicious! Enjoy.
Sauteed Green Beans with RadishesCourse: Sides, VegetableCuisine: American, Low-Carb, Keto-FriendlyDifficulty: Easy
This colorful tender-crispy veggie dish embraces the look and flavors of springtime! The beans are tender yet crisp, and the radishes are mild, sweet, and juicy with a glistening flavorful, garlicky coating.
• 1 tablespoon butter or olive oil
• 1/2 pound fresh green, trimmed
• 1 cup thinly sliced radishes
• 2 cloves garlic – minced
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 2 tablespoons pine nuts, toasted
- Prep: Trim ends off of green beans, clean and thinly slice radishes, mince or grate garlic
- Heat butter on medium-high in a large skillet. Add beans; cook and stir 3-4 minutes 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.
- Beans: wax beans will also work. Sauté time may be longer if large beans are used. Timesaver: Use pre-trimmed green beans, available in the produce department
- Radishes: A mandolin will thinly slice radishes in seconds. Save time by buying pre-sliced radishes in the produce department.
- Pine nuts: Pepitas (pumpkin seeds) are an expensive substitute. Toast: Place pine nuts in a dry (don’t add oil) small skillet single layer at medium-low heat. Cook until fragrant and golden brown, keeping them moving (stir frequently or constantly). Immediately remove from pan.
- Sugar: Splenda can be used as a sugar substitute
- Butter: Olive oil or sesame oil can be used in place of the butter
- Garlic gloves: substitute ¼ teaspoon garlic powder for minced fresh garlic or 1 teaspoon garlic salt (omit additional salt)