I only recently discovered that sautéing radishes transforms their flavor and turns them into a mild, crisp, barely-sweet addition to a meal. When I received another bunch of radishes (with their greens) in my CSA vegetable box on Tuesday I could hardly wait to cook them up and serve them with dinner.
With summer classes over, I’m back to training pretty hard. For dinner tonight, I grilled bison flank steak and planned to serve it with steam Himalayan red rice, and some kind of vegetable side. Fortunately, I received a great selection of vegetables in my box this week and was able to put together the side dish wholly out of local produce.
I just sautéed some beans (French Fillet beans that came in green, yellow and red) and sliced radishes in balsamic vinegar and a little soy sauce. Once they were getting tender, I stirred in the radish greens and a grated beet. Since the beet was grated, it cooked up very quickly along with the greens. Just before serving, I sprinkled it with crumbled feta. It was quick and very easy, and packed a nice variety of vegetables into one side dish.
Heat in a heavy-bottomed skillet over medium-high heat:
- 1 Tbsp. olive oil
When shimmering, add to the pan:
- 3-4 ounces string beans (I used French Fillet beans, but any will be fine), trimmed and cut into one- or two-inch pieces
- 5-6 radishes, sliced about 1/8-inch thick
Sautee, stirring constantly for 2-3 minutes then add to the pan:
- 2 Tbsp. balsamic vinegar
- 1/2 Tbsp. soy sauce
Continue to Sautee, stirring frequantly, until the balsamic sauce is reduced and the beans are starting to get tender (about 10 minutes). Add to the pan:
- chopped radish greens (or about 2 cups of greens of your choice if you don’t have radish greens)
- 1 small beet, peeled and grated on the large holes of a box grater.
Cook, stirring frequently, for 2-3 minutes, then remove from heat and cover until the greens are wilted. Serve topped with crumbled feta cheese if desired.