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sauteeing Italian
Green Beans with Radicchio Recipe-7261

Photo by: Joseph De Leo
Comments: 0


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


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


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.


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%)
15mg (5%)
16mg (1%)
4g (19%)
6g (9%)
1mg (8%)

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