2981. SAUTEED RADISHES with BACON and ORANGE BUTTER

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