makes six servings
1/4 pound applewood-smoked bacon, cut into 1-inch dice
6 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
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 4 tablespoons of butter in the skillet. Add the
radishes, shallots 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.
bacon recipe courtesy of: Emeril Lagasse, Food & Wine, February 2012