Sicilian Sauteed Radicchio

Adapted from Weight Watchers Recipe

 

As you might have guessed, if you read my recent post about mustard greens, my husband is suspicious of radicchio, yet another bitter green. He actually enjoys a little radicchio in a salad, but sometimes we get a lot more than we can use this way. This recipe combines sweet onion with the bitter radicchio for a delicious dish similar to sweet and sour. Although my husband wouldn’t call it “delicious,” he does say that this is the best radicchio recipe we’ve ever tried.



The original recipe calls for Vidalia onion (1 large). Since I’m using regular yellow onions from our share, I’ve doubled the amount of sugar. I also have increased the number of onions, so the dish is about 50:50 radicchio and onion when cooked down. The size of the vegetables and proportion of onions to radicchio can vary, but I aim for about 3 cups sliced onions and 4 cups sliced radicchio.

The purplish color (leftovers get even more purple) and unusual sweet-and-bitter taste make this a good conversation starter for dinner parties.

Sicilian Sauteed Radicchio

Serves 4 - 6

1½ tsp olive oil

6 small yellow onions, approximately

2 small heads radicchio, approximately

2 tbsp sugar

3 tbsp red wine vinegar

¼ tsp salt

¼ tsp ground black pepper

Peel onions and cut in half from top to bottom. Slice into ¼ inch slices.

Core radicchio, cut in half from top to bottom. Slice into ¼ inch slices.

Heat oil in large nonstick skillet over medium-high heat. Add onions and cook till golden while stirring frequently, about 7 minutes.

Sprinkle in sugar and add wine vinegar, stir to blend.

Add radicchio, salt, and pepper. Continue cooking, tossing frequently, till radicchio is tender, about 4 minutes.