Sautéed radishes with bacon

Submitted by Anastasia, Carnegie Hill CSA

Here’s an interesting recipe for radishes sautéed with bacon. I think you’ll like it. Rendered bacon fat combined with apple cider vinegar makes a great salad dressing, which can be used in many other recipes. If you have the radish tops, you can chop them up and add them in to step 3 towards the end.

Print Recipe

Prep Time 5

Cook Time 15

Total Time 20

Course Side Dish

Cuisine American

Servings 4 servings

Ingredients

2 oz chopped slab bacon
¾ lb radishes with tops
2 tsp apple cider vinegar
½ tsp sugar
¼ cup parsley leaves
salt & pepper

Instructions

Cut the greens from the radishes and set aside. Cut the radishes into halves or quarters, depending on their size.
Cook the bacon in a medium-sized skillet over medium heat until the fat begins to render, about 3 minutes.
Add the radishes.
Cook, tossing occasionally, until the radishes become tender and the bacon is crisp, about 8-10 minutes. Add the radish greens towards the end, in the last minute or so, and cook until tender.
While the bacon and radishes cook, coarsely chop the parsley leaves.
Pour off most of the fat, leaving about 1 tablespoon.
Add apple cider vinegar and sugar. Toss with the parsley leaves and season with salt & pepper.

Notes

Tip: You probably already know this, but the bacon fat can be used in many other recipes and, combined with vinegar, it makes a great salad dressing.

Keyword 5 ingredients or fewer, budget-friendly, dairy-free, gluten free, meat, muffin/quick bread, one-pot, root-to-tip