By: Chef Allysa Adamson

Sauteed Radishes with Bacon

Serves 6


¼ pound applewood-smoked bacon, cut into 1-inch dice

6 tablespoons unsalted butter

3 pounds radishes with their greens—radishes quartered lengthwise with some stem still attached, greens coarsely chopped


3 large shallots, thinly sliced

2 teaspoons sugar

¼ cup cider vinegar


1. Preheat the Wolf Griddle to 400 degrees for about 10 minutes, cook the bacon until crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Scrape the bacon fat into the collection tray.

2. Add 2 tablespoons of butter to the griddle and melt. Add the radish greens, season with salt, and cook, stirring, until wilted, about 3 minutes. Remove the greens to a bowl.

3. Melt the remaining 4 tablespoons of butter on the griddle. Add the radishes and shallots and cook, tossing every now and then, until the radishes are golden brown, about 8 minutes. Add the radishes to the bowl with the greens. Add the cider vinegar and sugar, stir until everything is coated. Add bacon, season with salt, and serve.