Sauteed Radish Greens With Mushrooms Food

RADISH GREENS PESTO

Steps:

• In a food processor, combine the pine nuts, garlic, salt, and pepper and pulse until well chopped. Add the lemon juice and pulse again.
• Add the radish greens and basil and pulse until combined.
• With the food processor running, drizzle in the olive oil and pulse until combined. Add the Parmesan cheese, if using, and pulse briefly to combine. For a smoother pesto, add more olive oil.

SAUTEED POWER GREENS AND MUSHROOMS

Steps:

• Add the olive oil to a large enameled dutch oven and warm over medium-high heat. Add the mushrooms and cook, stirring occasionally, for about 15 minutes or until the mushrooms are very well browned. (Don't skimp on this step!)
• Add the garlic, kosher salt, and ground black pepper to the dutch oven, reduce the heat to medium, and let cook for about 1 minute, stirring constantly, until fragrant.
• Next, add several large handfuls of power greens to the dutch oven. Stir with a spatula and let wilt slightly, then keep adding more greens until they all fit in the dutch oven.
• Continue cooking and stirring until the greens are wilted but still bright green.
• Turn off the heat, squeeze the fresh lemon juice over the top, drizzle with a little extra olive oil, and a sprinkle of Maldon sea salt. Serve right away!

SAUTEED RADISHES WITH SPINACH

Steps:

• Cook 2 bunches trimmed and halved radishes and 1 sliced red onion in a skillet with olive oil over medium-high heat, stirring, until tender, about 8 minutes; season with salt and pepper. Stir in 5 ounces baby spinach, the juice of 1/2 lemon and a pinch each of salt and pepper; cook until wilted, about 1 minute.

SAUTEED GREEN BEANS AND MUSHROOMS

Steps:

• Blanch green beans in boiling water until just cooked. (We like ours a little crunchy.) Meanwhile, saute sliced mushrooms in butter over medium-high heat until golden, then toss with the drained, blanched beans and some salt and pepper. Top with French-fried onions.

SAUTEED GREENS N' SHROOMS

Steps:

• Heat the olive oil, 3 turns of the pan, in large skillet over medium-high heat. Coarsely chop mushrooms and add to the pan, toss for 2 to 3 minutes then add the greens to wilt. Season with salt and pepper. Dress greens with lemon juice then toss with butter as it melts to form a sauce. Drizzle a little honey over the greens and serve.

SAUTEED GREEN BEANS AND MUSHROOMS

Steps:

• In a large saute pan, heat 3 tablespoons of the oil over medium-high heat. Add the haricot verts and season with salt and pepper. When they begin to brown, about 5 minutes, remove from the pan and add the remaining 3 tablespoons oil with the mushrooms. Brown the mushrooms, about 8 minutes, and then add the shallots, garlic, rosemary and chili flakes and cook until softened, about 3 minutes. Season with salt and pepper.
• Return the beans to the pan and add the sherry vinegar. Stir in the mint and cook until just fragrant. Season as needed.

SAUTéED RADISH GREENS

Steps:

• Heat olive oil and butter in a saucepan over medium-low heat until butter melts. Add garlic and sauté until softened and fragrant, about 1 minute. Add radish slices and sauté to bring out their sweetness, 1 to 2 minutes. Add greens and sauté until wilted, 1 to 2 minutes.
• Remove from the heat and stir in feta cheese.