Goes great with chicken cacciatore.
1. Cut each head of radicchio in half lengthwise, and then cut each half into 4 wedges (leave the cores intact; they'll help hold the wedges together). Set aside.
2. In a small bowl, whisk together the vinegar, garlic, salt, pepper, anchovies (if using), and 3 tablespoons of the oil; set aside.
3. Heat the remaining oil in a large skillet over medium heat. Add the radicchio in a single layer and cook for 3 minutes. Turn the radicchio, add the vinaigrette and oregano, and cook until the radicchio is tender and slightly browned, about 3 minutes more. Serve warm or at room temperature.
Hands-on Time: 0hr 10m
Total Time: 0hr 30m
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (139g) | ||
Recipe Makes: 4 | ||
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Calories: 81 | ||
Calories from Fat: 45 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5g | 7 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 2.6mg | 1 % | |
Sodium 282.1mg | 10 % | |
Potassium 408.9mg | 11 % | |
Total Carbohydrate 7g | 2 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 4.9g | ||
Protein 2.8g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 81
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