Green Beans Cool White Cheese And Hot Radishes Recipes
SAUTéED RADISH GREENS
It seems like such a waste to throw away or compost beautiful greens. Radish greens have a slightly peppery taste similar to arugula. They are best fresh from the farmers' market.
Provided by Vanessa C
Categories Radish Recipes
Time 20m
Yield 2
Number Of Ingredients 6
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.
Nutrition Facts : Calories 171.9 calories, Carbohydrate 7.7 g, Cholesterol 24.3 mg, Fat 13.9 g, Fiber 4.3 g, Protein 6.2 g, SaturatedFat 5.6 g, Sodium 264.7 mg
GREEN BEANS, COOL WHITE CHEESE, AND HOT RADISHES
Number Of Ingredients 0
Steps:
- The tiniest of fava beans have an affinity with young, snow-white goat cheeses. I like to use them in an early summer salad with Ticklemore, the cheese that Robin Congdon makes at his farm in Devon with milk from Sharpham Farm, the Buddhist retreat. Otherwise, I'll use whatever is suitably crumbly, milky, and mild. It is a salad that seems to gain much from being eaten outside, under the shade of an umbrella, when there is much new, pale green growth in the garden.
- For two of us I use a little over 4 ounces (125g) of podded beans, an equal weight of cheese, ten radishes, and three or four sprigs of parsley. I use the parsley leaves whole, adding them to the boiled and skinned beans, the cut radishes, and the thinly sliced cheese with just a splash of olive oil, the mildest I have. The coolness of the cheese, the heat of the radishes, and the buttery taste of the beans make a fresh, clean-tasting salad of utmost purity.
- The Italians, and especially the Florentines, who were known as "the bean eaters," have some noteworthy recipes for this mild bean. In the late 1980s I ate them lightly cooked and skinned in an arugula salad, then on the same trip, in a risotto with Gorgonzola. At home, I have also used the beans in risotto with goat cheeses the texture of fudge and with the saltier blues such as Beenleigh and the majestic Stichelton.
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