If you’ve only enjoyed radishes raw, you’re in for a treat. Sautéing brings out the softer side of radishes and mellows their peppery bite. This recipe calls for a pound of radishes, and you can use whatever variety you like—try oblong breakfast radishes or colorful Easter egg radishes. Just make sure to quarter them if they are large. We love the way fresh cilantro tastes with the radishes and bacon, but if you’re not a fan of this herb, substitute fresh chives, parsley, or basil.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.