Sauteed Radicchio

Ingredients

• 1 Head Radicchio
• 2 Tbs extra-virgin olive oil
• 1/4 tsp salt
• Sea salt flakes, to taste, for garnish

Instructions

1. Trim off and discard any brown part of the stem end of the radicchio. If the outside leaves look a bit beat up, feel free to remove and discard those as well. 
2. Cut the radicchio head into quarters 
3. Cut out and discard the core from each quarter. 
4. Cut the quarters into bite-sized pieces. Consider leaving the pieces fairly large. 
5. Heat a large frying pan or sauté pan over medium-high heat. Add the oil and swirl to coat the bottom. 
6. Add the radicchio. Sprinkle with salt and stir thoroughly to coat all the radicchio leaves with the oil 
7. Cook, stirring frequently until the radicchio is tender to the bite and starting to brown just a bit, about 8 minutes 
8. Transfer the radicchio to a serving platter or individual plates. Sprinkle with more salt or finishing salt. Serve hot, warm or at room temperature. 

Recipe Variations: 

1. Toss a thinly sliced clove of garlic for a more distinctive flavor 
2. Counter the bitterness by slowly caramelizing a sliced shallot 
3. Tame the bitterness by mixing it with some kale while cooking 
4. Add your favorite fresh hers before serving 

Adapted from thespruceeats.com