Braised Radishes with Bacon

This simple side dish also makes for a light dinner if paired with a thick slice of toast and green salad.

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4oz bacon, cut into small pieces
5 watermelon radishes, peeled and cut into large wedges
1 onion, sliced thinly
3 cloves garlic, minced
1 cup water or chicken stock
1/4 cup apple cider vinegar
1 bunch kale, any variety, cut into ribbons


  1. In a dutch oven or frying pan with a lid, heat a glug of olive oil over medium heat and cook the bacon until the fat is rendered and the meat crispy
  2. Lift the bacon out, leaving the rendered fat behind, and increase the heat to medium high
  3. Add the radishes and brown on all sides
  4. Add the onion and garlic with a pinch of salt and reduce the heat to medium low
  5. Sweat until the onions are garlic are soft
  6. Add the water and vinegar and the bacon back to the pan
  7. Bring to a boil, reduce to a simmer and cook, covered, until the radishes are soft
  8. Taste and adjust seasoning as desired
  9. Add the kale at the last minute just to wilt and serve