Sautéed Radishes with Orange Butter

Ingredients

• 0.3 pound applewood-smoked bacon cut into 1-inch dice
• 1 cup orange juice freshly squeezed
• 3 pounds radishes with their greens, radishes quartered lengthwise with some stem still attached, greens coarsely chopped
• 30 servings salt and pepper black freshly ground
• 3 large shallots thinly sliced
• 1 tablespoon sugar 
• 6 tablespoons butter unsalted

Equipment

• bowl
• frying pan
• paper towels
• slotted spoon

Directions

1. In a large, deep skillet, cook the bacon over moderate heat until crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain.
2. Pour off the bacon fat in the skillet.
3. Add 2 tablespoons of the butter to the skillet and melt over moderately high heat.
4. Add the radish greens, season with salt and pepper and cook, stirring, until wilted, about 3 minutes. Scrape the greens into a bowl.
5. Melt the remaining 4 tablespoons of butter in the skillet.
6. Add the radishes, shallots and crisp bacon and cook over moderately high heat, stirring a few times, until the radishes are golden brown, about 6 minutes.
7. Add the sugar and cook for 2 minutes, until dissolved.
8. Add the orange juice and boil, stirring a few times, until the radishes are barely tender and the sauce is lightly thickened, about 2 minutes. Stir in the radish greens, season with salt and pepper and serve.