← Back to Search Results
sauteeing Italian
Green Beans with Radicchio

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Radicchio, the beautiful moon-shaped maroon lettuce from the chicory family, starts out with a bitter edge when raw. But after a short stint in the sauté pan, it sweetens and adds its graceful note of flavor to tender, supple green beans.

Yield: 4 servings

Ingredients

  • 1 pound green beans
  • ¾ small head radicchio
  • 2 tablespoons butter
  • 1 medium garlic clove, minced
  • 1½ teaspoons freshly squeezed lemon juice

Directions

1. Bring a large saucepan of salted water to a boil over high heat. Snap off ends of beans. Core radicchio and finely slice. Blanch beans in water until just tender, 5 to 7 minutes. Drain well and reserve pan.

2. Return pan to medium heat and add butter. When melted, stir in radicchio and garlic. Cook, stirring occasionally, until lettuce is lightly wilted, about 3 minutes.

3. Reduce heat to low and stir in beans. Cook, stirring occasionally, until beans are very tender, about 2 minutes. Season with lemon juice and salt and pepper to taste. Serve hot.

Notes

There are a number of varieties of radicchio grown in Italy. Another we get here looks like a head of burgundy-colored Romaine lettuce. Use it just like the more familiar round one.


© 2005 Leslie Revsin

Note from Cookstr's Editors

Nutritional information does not include salt and pepper to taste.

 

Nutritional Information

Nutrients per serving (% daily value)

97kcal (5%)
52mg (5%)
19mg (32%)
88mcg RAE (3%)
359mg
33mg
3g
4g
3g
10g
15mg (5%)
16mg (1%)
4g (19%)
6g (9%)
1mg (8%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
flavor Flavor
by Rocco DiSpirito
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
the-provence-cookbook The Provence Cookbook
by Patricia Wells
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
martin-yans-china Martin Yan's China
by Martin Yan
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
baked-explorations Baked Explorations
by Matt Lewis
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
american-masala American Masala
by Suvir Saran
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?