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.
Green Beans with Sauteed Radishes and Pine Nuts Recipe
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.
Blanch the green beans in salted water. Dry them with paper towels. Set aside.
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.
Add the vinegar and cook, stirring, until the liquid is evaporated, 30 seconds to 1 minute.
Season the radishes with salt and pepper and transfer to a bowl. Set them aside for now.
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.
Add the onions, mustard and herbs. Stir until onions soften, about 1 minute.
Add the green beans and radishes and cook, shaking the pan occasionally, until the beans are warmed through, 1 to 2 minutes.
Transfer to a warmed serving bowl and sprinkle with the pine nuts. Serve immediately.
This recipe works well with asparagus, too.