Sautéed Radishes with Orange Butter

What You Need:

  • 1/4 pound applewood-smoked bacon, cut into 1-inch pieces
  • 5 tablespoons unsalted butter
  • 3 pounds radishes with their greens—radishes quartered lengthwise with some stem still attached, greens coarsely chopped
  • Salt and freshly ground black pepper
  • 3 large shallots, thinly sliced
  • 1 tablespoon sugar
  • 1 cup freshly squeezed orange juice
  • 1 teaspoon garlic powder

How to Make It:

In a large, deep skillet, cook the bacon over moderate heat until crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off the bacon fat in the skillet. Add 2 tablespoons of the butter to the skillet and melt over moderately high heat. Add the radish greens, season with salt and pepper and cook, stirring, until wilted, about 3 minutes. Scrape the greens into a bowl. Melt the remaining 3 tablespoons of butter in the skillet. Add the radishes, shallots, garlic and crisp bacon and cook over moderately high heat, stirring a few times, until the radishes are golden brown, about 6 minutes. Add the sugar and cook for 2 minutes, until dissolved. Add the orange juice and boil, stirring a few times, until the radishes are barely tender and the sauce is lightly thickened, about 2 minutes. Stir in the radish greens, season with salt and pepper and serve.

Recipe adapted from Emeril Lagasse

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