Pan-Roasted Radishes with Italian-Style Greens

• 1/2 cup thinly sliced dried Mission figs
• 2 Tbs. olive oil, divided
• 2 cups trimmed radishes, halved or quartered (10 oz.)
• 8 cups baby spinach and
• 4 cups radish greens
• 1/4 cup pine nuts
• 1/4 cup chopped black oil-cured olives, optional
• 2 tsp. balsamic vinegar, plus more to taste

1. Place figs in small bowl, and cover with boiling water.
2. Plump 5 minutes, then drain, and set aside.
3. Meanwhile, heat 1 Tbs.
4. oil in large skillet over medium-high heat.
5. Add radishes, cover, and cook 3 minutes, or until browned on one side (do not stir).
6. Shake pan, and cook, uncovered, 3 to 4 minutes more, or until radishes are just tender.
7. Transfer to bowl, and season with salt, if desired.
8. Set aside.
9. Return skillet to heat, and add remaining 1 Tbs.
10. oil.
11. Add spinach and radish greens, and cook 2 minutes, or until barely wilted, turning with tongs.
12. Add pine nuts, figs, olives (if using), and radishes.
13. Cover, and cook 3 minutes more, or until greens are tender and radishes are heated through.
14. Transfer to serving bowl, and drizzle with balsamic vinegar.

figs, olive oil, trimmed radishes, baby spinach, radish greens, pine nuts, black oil, balsamic vinegar

Taken from www.vegetariantimes.com/recipe/pan-roasted-radishes-with-italian-style-greens/ (may not work)