Pan-Roasted Radishes with Italian-Style Greens

Pan-Roasted Radishes with Italian-Style Greens

Ingredients:
figs, dried, uncooked
oil, olive, salad or cooking
radishes, raw
spinach, raw
radishes, raw
nuts, pine nuts, dried
olives, ripe, canned (small-extra large)
vinegar, balsamic

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