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Photo: Dana Gallagher Photo by: Photo: Dana Gallagher

Sautéed Radicchio

Real Simple OCTOBER 2006

  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 177
  • Calories from fat: 92%
  • Fat: 18g
  • Saturated fat: 3g
  • Cholesterol: 3mg
  • Sodium: 357mg
  • Carbohydrate: 3g
  • Fiber: 1g
  • Sugars: 1g
  • Protein: 2g

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Sautéed Radicchio Recipe