Sautéed Horseradish Leaves and Scapes

Ingredients:

• 3/4 cup scapes
• 8 oz. horseradish leaves (Remove the stems and ribs of leaves. Chop into bite-size pieces.)
• 1/8 cup pine nuts, toasted
• 1/3 cup dried cranberries
• olive oil
• Salt and pepper

Directions:

1. Sauté in olive oil on medium high the scapes for about 10 minutes, until starting to soften and brown. 
2. Add more olive oil and the horseradish leaves. Sauté until 1/3 of the leaves are brown and a little crispy.
3. For the last 3 minutes of sautéing, add the dried cranberries to the pan.
4. Turn off the heat, add the toasted pine nuts and salt and pepper to taste.