I was so excited to find a wide variety of tiny, precious sprouts and shoots at the farmers market, and I knew this was the perfect way to serve them. The spicy greens and radishes serve as a counterpoint to the creamy beans, and the umami notes provided by the miso are brightened by a squeeze of lemon. The contrasting colors, flavors, and textures make this dish a real prize winner, and the fact you can have this on the table in about 15 minutes is an added bonus.


2 Tbsp. mellow white miso

¼ cup liquid from white beans

2 Tbsp. nondairy butter, such as Miyoko’s

2 large garlic cloves, minced

2 cans white beans, such as Bush’s great northern or cannellini

4 cups (about 4 ounces) microgreens, pea shoots, or tiny spring greens

4 to 5 small radishes, thinly sliced

Lemon wedges for serving

Freshly ground black pepper


1. In a small bowl, whisk together the miso and ¼ cup bean liquid. Set aside.

2. In a sauté pan, melt the butter over medium heat until it foams. Add the garlic and cook for 2 minutes.

3. Add the beans to the sauté pan and mix them with the garlic butter. Add the miso mixture from the small bowl. Heat and stir until warmed through.

4. Turn off the heat and stir in most of the greens until barely wilted.

5. Transfer the beans/greens mixture to individual bowls and garnish with the remaining greens, radishes, and pepper.

6. Serve with lemon wedges. Don’t skip these!

Wendy Andresen lives in Camden with her husband, Ray; her Sheltie, Sunshine; and her bunny, Rustle. She welcomes responses to her column at wendyandrayzer@yahoo.com.