20 Min

• 1 bunch Radishes, with greens
• 2 large Shallots, finely sliced
• 2 Tbsp Butter
• 2 slices Bacon, diced
• 2 Tbsp Balsamic Vinegar 
• 1/2 cup Water 
• Sea Salt and Freshly Ground Black Pepper

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.