Green Beans with Sauteed Radishes and Pine Nuts Recipe

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A simple vegetable side dish using fresh summer green beans and radishes plus the earthy tone of pine nuts. Makes a wonderful, light side for steak, chicken or pork, especially grilled proteins.

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Green Beans with Sauteed Radishes and Pine Nuts Recipe
Course Brunch, Side Dish
Cuisine French
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Brunch, Side Dish
Cuisine French
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Heat a dry skillet over medium-high heat and add pine nuts in a single layer. Let nuts brown on one side, about 30 seconds or so. Shake the pan and brown them on the other side. Tend them carefully; they burn before you know it. Transfer them to a bowl and set aside.
  2. Blanch the green beans in salted water. Dry them with paper towels. Set aside.
  3. Warm the oil in a large sauté pan over medium heat. Saute the radishes, cut side down, for 2 minutes. Shake the pan and continue cooking, shaking the pan occasionally, for 2 to 3 minutes more.
  4. Add the vinegar and cook, stirring, until the liquid is evaporated, 30 seconds to 1 minute.
  5. Season the radishes with salt and pepper and transfer to a bowl. Set them aside for now.
  6. Return the pan to medium heat and add the butter. Cook, swirling the pan until the butter begins to brown and has a nutty aroma, about 2 minutes.
  7. Add the onions, mustard and herbs. Stir until onions soften, about 1 minute.
  8. Add the green beans and radishes and cook, shaking the pan occasionally, until the beans are warmed through, 1 to 2 minutes.
  9. Transfer to a warmed serving bowl and sprinkle with the pine nuts. Serve immediately.
Recipe Notes

This recipe works well with asparagus, too.

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