Green Beans with Radicchio
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.
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.
Total Timeunder 30 minutes
OccasionCasual Dinner Party
Recipe Courseside dish
Dietary Considerationside dish
Five Ingredients or LessYes
Taste and Texturebuttery, garlicky, savory
Type of Dishvegetable
- 1 pound green beans
- ¾ small head radicchio
- 2 tablespoons butter
- 1 medium garlic clove, minced
- 1½ teaspoons freshly squeezed lemon juice
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.
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.
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.
2005 Leslie Revsin