Sautéed Radicchio

Photo by Dana Gallagher
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 177 calories
    • Calories 92 calories from fat
    • Fat 18 g
    • Sat Fat 3 g
    • Cholesterol 3 mg
    • Sodium 357 mg
    • Protein 2 g
    • Carbohydrate 3 g
    • Sugar 1 g
    • Fiber 1 g


  1. Check 2 heads radicchio
  2. Check 2tablespoons red wine vinegar
  3. Check 1 large clove garlic, finely chopped
  4. Check 1/2teaspoon kosher salt
  5. Check 1/4teaspoon black pepper
  6. Check 3 oil-packed anchovy fillets, finely chopped (optional)
  7. Check 5tablespoons olive oil
  8. Check 8 sprigs fresh oregano


  1. Cut each head of radicchio in half lengthwise, and then cut each half into 4 wedges (leave the cores intact; they'll help hold the wedges together). Set aside.
  2. In a small bowl, whisk together the vinegar, garlic, salt, pepper, anchovies (if using), and 3 tablespoons of the oil; set aside.
  3. Heat the remaining oil in a large skillet over medium heat. Add the radicchio in a single layer and cook for 3 minutes. Turn the radicchio, add the vinaigrette and oregano, and cook until the radicchio is tender and slightly browned, about 3 minutes more. Serve warm or at room temperature.