Sautéed Radishes with Orange Butter

By Emeril LagassePublished: Jan 18, 2012

Yields:

Total Time:

30 mins

Emeril Lagasse sautés radishes and their greens with bacon, shallots, and orange juice until they're perfectly crisp-tender.

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Directions

1. Step 1In 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.
2. Step 2Add 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.
3. Step 3Melt 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.
  
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