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Wash and trim radishes. Cut in half and roughly chop greens.
Heat butter and bacon over medium-high heat in a wide, heavy skillet — preferably cast iron. Cook 5 minutes. When bacon is cooked through and getting crispy, place radishes, cut-side down, in pan and cook undisturbed 2 to 3 minutes or until bottoms begin to brown. Add shallots and cook, stirring, another minute.
Add balsamic vinegar and water. Cover, lower heat, and simmer 5-8 minutes, or until radishes are tender.
Remove lid and continue to simmer until liquid has reduced into a syrupy sauce. Stir in radish greens and cook until just wilted. Season with sea salt and pepper, to taste.