I cannot tell you how wonderful it is to have gardening season up and running! This sautéed radish recipe is just one of the new and exciting starts of spring!
It was only a few weeks ago that we sprinkled radish seeds into the small raised bed in our garden. It was only days until they ambitiously popped up, their tiny first two leaves reaching up through the newly warmed soil for the sun.
Tomorrow’s post will be for showing you just how easy it is to grow radishes. It’s a great thing to start with if you’re just starting gardening. There’s still some time to plant them before the heat of summer hits.
In a matter of a few short weeks we were pulling them like crazy as radishes tend to get woody and fibrous in the middle if you let them grow too long.
Instead of just slicing them into salads, we tried a new recipe for sauteing them with some bacon and garlic. It is surprising how cooking them mellows out their bite. Added bonus if you finely shred the tops and stir them in for some green super food power as well!
Sautéed Radishes with Bacon
- 2 slices bacon
- ¾ pound radishes (i love French Breakfast)
- ½ c. chopped yellow onion
- 1 clove garlic
- 1 T. butter
- 1 t. fresh thyme
- 1 T. red wine vinegar
- 1 t. brown sugar
- sprinkle of salt and pepper
- Optional -reserved tops of radishes, finely shredded
- Chop bacon into ½ inch pieces
- saute in a skillet over medium heat until crispy, about 5 minutes
- remove bacon to a paper towel lined plate
- If radishes are large, slice in half, leave others small. You’re looking for uniform size in all so they cook evenly.
- Chop onion and add onion and radishes to skillet and let cook, without stirring 2-3 minutes (some browning is good!)
- Continue to stir then let brown about 8-10 minutes.
- Add garlic and saute 1 minute
- Add in vinegar and brown sugar and stir 2-3 minutes longer.
- Add salt, pepper and thyme, stirring well. Serve warm
- Optional: Stir in the shredded tops with about 5 minutes left to cook for some added green in your diet!