I’d heard that you don’t cook radishes, but I found a cookbook from the 1950s that disagreed—and now cooking them is popular again. Green or wax beans and toasted nuts round out the dish.
—PAM KAISER MANSFIELD, MO
START TO FINISH: 20 MIN. • MAKES: 4 SERVINGS
1 tablespoon butter
1/2 pound fresh green or wax beans, trimmed
1 cup thinly sliced radishes
1/2 teaspoon sugar
1/4 teaspoon salt
2 tablespoons pine nuts, toasted
1. In a large skillet, heat butter over medium-high heat. Add the beans; cook and stir 3-4 minutes or until beans are crisp-tender.
2. Add radishes; cook 2-3 minutes longer or until vegetables are tender, stirring occasionally. Stir in sugar and salt; sprinkle with nuts.
Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Per 1/2 cup: 75 cal., 6g fat (2g sat. fat), 8mg chol., 177mg sod., 5g carb. (2g sugars, 2g fiber), 2g pro.
Diabetic Exchanges: 1 vegetable, 1 fat.