Food and Recipes Recipes Sautéed Radishes with Bacon Be the first to rate & review! Radishes aren't just for crudité platters and salads. This simple yet flavorful side dish proves that cooked radishes are just as tasty as raw ones. Radish greens are a tasty addition to this recipe, but you can make this recipe with or without them. Discard any tough stems, and rinse the greens well to remove any grit. Then blot them dry with paper towels. When the bacon-radish mixture is done cooking, add the greens, and stir them until they are slightly wilted. Proceed with Step 3 as directed. Sautéed Radishes with Bacon are quick to prepare and taste great alongside fish, shrimp, scallops, chicken, or pork. You can make this dish with round red radishes from the supermarket, or you can seek out more unusual heirloom varieties found at the farmers' market, like French breakfast or rainbow radishes. Any variety will work in this recipe. If the radishes are large, halve them or quarter them before they go into the pan. By Sheri Castle Sheri Castle Sheri Castle is an award-winning professional food writer, recipe developer, and cooking teacher known for melding storytelling and culinary expertise. The Southern Foodways Alliance named her one of Twenty Southern Food Legends in 2019. She's written more than a dozen cookbooks, and her favorite is The New Southern Garden Cookbook. Sheri is a Contributing Editor for Southern Living and writes regularly for a number of media outlets. Her new cooking show will debut on PBS NC in 2021. Sheri hails from the Blue Ridge Mountains and now lives in Fearrington Village, North Carolina, with spoiled pets. Check out shericastle.com. Southern Living's editorial guidelines Published on March 21, 2020 Print Rate It Share Share Tweet Pin Email Photo: Antonis Achilleos; Prop Styling: Ginny Branch; Food Styling: Torie Cox Active Time: 25 mins Total Time: 25 mins Yield: 4 serves Ingredients 2 thick-cut hickory-smoked bacon slices, cut into small cubes 1 pound radishes, halved (if small) or quartered (if large) with greens attached 1 1/2 tablespoons light brown sugar 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 tablespoon fresh thyme leaves 1 1/2 tablespoons fresh lemon juice (from 1 lemon) Directions Cook bacon in a large heavy skillet (preferably cast iron) over medium-high, stirring often, until it begins to brown and crisp, about 6 minutes. Add radishes; stir to coat in bacon drippings. Stir in sugar, salt, and pepper. Cook, stirring often, until bacon is crisp and radishes are tender-crisp with a few browned, caramelized edges, about 10 minutes. Add the radish greens; stir until slightly wilted. Sprinkle mixture with thyme, and drizzle with lemon juice. Serve warm. Rate it Print