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Sautéed Radicchio

Photo: Dana Gallagher
Yield Makes 4 servings


  • 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

Nutrition 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

How to Make It

  1. 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.