Sautéed Radicchio
Serves 4
Hands-On Time:
10m
Total Time:
20m
Ingredients
- 2 heads radicchio
- 2 tablespoons red wine vinegar
- 1 large clove garlic, finely chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 oil-packed anchovy fillets, finely chopped (optional)
- 5 tablespoons olive oil
- 8 sprigs fresh oregano
Directions
- 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.
- In a small bowl, whisk together the vinegar, garlic, salt, pepper, anchovies (if using), and 3 tablespoons of the oil; set aside.
- 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.
Quick Tip
Always allow a pan to cool completely before washing. Dramatic temperature changes can cause warping.
Nutritional Information
- Per Serving
- Calories 177Calories From Fat 92%
- Fat 18g
- Sat Fat 3g
- Cholesterol 3mg
- Sodium 357mg
- Carbohydrate 3g
- Fiber 1g
- Sugar 1g
- Protein 2g
What does this mean? See Nutrition 101.
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