Green Bean and Radish Saute


If you've never cooked radishes, you are in for a wonderful surprise.  They lose their sharp bite and become mellow root vegetables with lots of flavor while adding a nice touch of color.  Try this dish with Citrus Chive Vinaigrette for a nice herb and citrus boost. Barb L.

Serves: 4


¼ cup water

2 Tbsp Flying Olive Herbs de Provence or Lemon Extra Virgin Olive Oil

12 oz green beans, ends trimmed

½ cup thinly sliced radishes (about ½ a bunch)

½ tsp kosher salt

¼ tsp freshly ground black pepper

3 Tbsp chopped fresh flat-leaf (Italian) parsley


Heat the water and the Flying Olive Extra Virgin Olive Oil of Choice in a large skillet over medium-high heat. Add the green beans to the skillet; cover and cook 5 minutes.

Add the radishes, salt, and pepper and cook uncovered for 3 minuts until the liquid almost evaporates.

Remove pan from the heat and sprinkle with the parsley.

Inspired by a recipe in Cooking Light Magazine, June 2017

Submitted by Barb L.