Sautéed Radicchio

Radicchio has a famously bitter edge along with its gorgeous color. Sautéeing radicchio tempers the bitterness beautifully.

2 Tbsp. olive oil
1 clove garlic (optional), thinly sliced or finely chopped
1/4 tsp. sea salt

Trim any brown part off the stem of the radicchio. Cut the radicchio head into quarters, cut out the core from each quarter, and cut quarters into bite-size pieces - I like to leave the pieces fairly large because it looks so pretty.

Heat a large frying pan or saute pan over medium high heat. Add oil and swirl. Toss in garlic, if you like, and let it sizzle. Add radicchio, sprinkle with salt, and stir to coat with oil. Cook, stirring frequently, until radicchio is tender and starting to brown, about 8 minutes.

Transfer radicchio to a serving platter. Sprinkle with more salt to taste, if you like. Serve hot or warm.

From: THe Spruce Eats