Sautéed Radicchio with Shallots

3 tablespoons extra-virgin olive oil
3 large shallots, thinly sliced
Salt
2 heads of radicchio (1/2 pound), thinly sliced
Freshly ground black pepper

In a large skillet, heat 2 tablespoons of the olive oil. Add the shallots, season with salt and cook over moderate heat until softened, about 4 minutes. Add the remaining 1 tablespoon of olive oil and the radicchio to the skillet and toss well. Cover and cook over moderate heat, stirring a few times, until the radicchio is tender, about 5 minutes. Season with salt. Transfer the radicchio to a bowl. Season with pepper and serve.

From Mark Peel's Easy Vegetable Side Dishes
Adapted from Food & Wine [archive.org]