In addition to being quick, this quick sauté is delicious and balanced, a prelude of the feasting to come, when Hanukkah and Thanksgiving intersect on Thursday. Note: I will be traveling, so will be eating vegetables for breakfast out. Stay tuned.
½ lb green beans
4 pink and white radishes
1 Tablespoon EVOO (Extra Virgin Olive Oil)
pinch sea salt
Process Wash the green beans, radish
and scallion well by immersing them in water. Cut the brown ends off the beans and chop them into inch-long pieces.
Set aside. Slice each radish into discs, then cut them into inch-long sticks, similar in size and shape to the green beans.
Set aside. Slice the scallions on a diagonal and then chop them into smaller pieces.
Heat a cast iron or stainless steel skillet on a medium flame for about one minute. Add the oil and let it heat up for about 20 seconds. Add the scallion and use cooking chopsticks to turn them until each side turns a soft golden brown. Add the green beans and allow them to be exposed to the heat on all sides.
When they begin to sizzle and turn a more vivid green, add the radish.
Sauté all three veggies together and then remove from pan and serve in individual bowls or plates.
©Nancy Wolfson-Moche 2013