Sauted Early Spring Vegetables

1 ½ cup radishes cut in quarters lengthwise

1 ½ cup carrots, sliced

¼ cup chopped green onions

1 - 2 cups fresh spinach

1 T butter or bacon drippings

½ teaspoon grated lemon rind

2 teaspoons fresh lemon juice

1 T brown sugar

Salt and pepper to taste

Garnish with bacon bits, if desired.

Bring a medium pot of water to a boil. Add radishes and carrots. Cook 4 minutes or until tender crisp. Drain.

Heat butter or bacon drippings in a medium size skillet over medium-high heat. Add radishes, carrots, and onions. Sauté 3 minutes or until caramelized and fragrant. Add lemon juice and grated lemon rind. Cook one more minute, stirring occasionally. Remove from pan and toss with brown sugar. Stir in spinach leaves. Salt and pepper to taste.

This makes a complimentary side dish to lamb and other savory meats.