Pan-Roasted Radishes with Italian-Style Greens

1. 1

   Place figs in small bowl, and cover with boiling water.

2. 2

   Plump 5 minutes, then drain, and set aside.

3. 3

   Meanwhile, heat 1 Tbs.

4. 4

   oil in large skillet over medium-high heat.

5. 5

   Add radishes, cover, and cook 3 minutes, or until browned on one side (do not stir).

6. 6

   Shake pan, and cook, uncovered, 3 to 4 minutes more, or until radishes are just tender.

7. 7

   Transfer to bowl, and season with salt, if desired.

8. 8

   Set aside.

9. 9

   Return skillet to heat, and add remaining 1 Tbs.

10. 10

    oil.

11. 11

    Add spinach and radish greens, and cook 2 minutes, or until barely wilted, turning with tongs.

12. 12

    Add pine nuts, figs, olives (if using), and radishes.

13. 13

    Cover, and cook 3 minutes more, or until greens are tender and radishes are heated through.

14. 14

    Transfer to serving bowl, and drizzle with balsamic vinegar.

* Per serving · 4 servings · Values may vary.

No additional tips available.