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.
Ingredients
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
Method
- 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
- Lift the bacon out, leaving the rendered fat behind, and increase the heat to medium high
- Add the radishes and brown on all sides
- Add the onion and garlic with a pinch of salt and reduce the heat to medium low
- Sweat until the onions are garlic are soft
- Add the water and vinegar and the bacon back to the pan
- Bring to a boil, reduce to a simmer and cook, covered, until the radishes are soft
- Taste and adjust seasoning as desired
- Add the kale at the last minute just to wilt and serve
