← Back to Search Results
sauteeing Italian
Green Beans with Radicchio Recipe-7261

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.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
spice Spice
by Ana Sortun
big-fat-cookies Big Fat Cookies
by Elinor Klivans
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
lucid-food Lucid Food
by Louisa Shafia
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
cook-with-jamie Cook with Jamie
by Jamie Oliver
mexican-everyday Mexican Everyday
by Rick Bayless
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
lidias-italy Lidia's Italy
by Lidia Bastianich
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for 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 cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?