Cooking radishes in bacon drippings mellows the flavor and tempers their bite. The crispy bacon gives the dish a rich, meaty flavor that is complemented by garlic and thyme. Serve this easy side dish alongside pork chops or chicken.
Nutrition per serving may change if servings are adjusted.
3 slices bacon, chopped
12 ounces radishes, quartered
6 medium shallots, quartered
2 teaspoons finely chopped garlic
1 teaspoon chopped fresh thyme, plus more for garnish
¼ teaspoon salt
¼ teaspoon ground pepper
1½ tablespoons cider vinegar
1½ teaspoons unsalted butter
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, 5 to 6 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate, leaving the drippings in the pan. Add radishes and shallots to the pan and cook, undisturbed, until slightly charred on one side, 2 to 3 minutes. Stir and continue to cook until browned on all sides, 8 to 10 minutes. Add garlic, thyme, salt and pepper; cook, stirring constantly, until fragrant, about 1 minute. Remove from heat and stir in vinegar, butter and the reserved bacon. Garnish with more thyme, if desired, and serve immediately.
96 calories;4 g fat(2 g sat); 1 g fiber; 11 g carbohydrates; 5 g protein; 22 mcg folate; 12 mg cholesterol; 3 g sugars; 0 g added sugars; 63 IU vitamin A; 17 mg vitamin C; 27 mg calcium; 1 mg iron; 300 mg sodium; 249 mg potassium