Sautéed Radicchio

Real Simple
"Sautéed Radicchio" Recipe
Photo: Dana Gallagher
Makes 4 servings


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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


Cut each head of radicchio in half lengthwise, 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.

Created date

September 2006

Nutritional Information

Calories 177
Caloriesfromfat 92 %
Fat 18 g
Satfat 3 g
Cholesterol 3 mg
Sodium 357 mg
Carbohydrate 3 g
Fiber 1 g
Sugars 1 g
Protein 2 g