Before getting started, I recommend freezing the bacon for 15-20 minutes to make it easier to dice. Once the bacon is a bit firmer, dice 4-5 slices and add to a cold skillet. Cook on medium-low until well rendered and crispy, for about 10-12 minutes.

While the bacon is cooking, trim and wash 1 pound of radishes if using radish bunches. Cut off the leaves and stems, then wash and quarter the larger ones and halve any small ones. Mince 2 cloves of garlic and dice 1 medium shallot, set all aside.

Once the bacon is crisp and the fat has rendered, remove the bacon bits and set aside, keeping the bacon grease in the pan. Turn the heat up to medium-high and add the radishes, cut side down. Season with half the kosher salt and ground black pepper and cook, without moving, until the radishes are nicely seared and almost fork-tender, for about 10-12 minutes.

Flip the radishes so they can sear on other sides for 3-4 minutes, then add the diced shallot and garlic and season everything with some more salt and pepper. If the pan looks a bit dry, add the butter as well. Cook for another 2 minutes, adding the bacon bits back also. Toss occasionally and once the shallots are tender and the garlic is fragrant, remove from the heat and serve. Garnish with chopped parsley if you like.