Sauteed Radicchio


1 head radicchio
2 tablespoons extra-virgin olive oil
1/4 teaspoon fine sea salt
Sea salt flakes, to taste, for garnish

Steps to Make It

Gather the ingredients.

Sauteed Radicchio ingredients

Trim off and discard any brown part of the stem end of the radicchio. If the outside leaves look a bit beat up, feel free to remove and discard those as well.

Trim off and discard any brown part of the stem end of the radicchio

Cut the radicchio head into quarters.
Cut out and discard the core from each quarter.

Cut the quarters into bite-size pieces. To keep things as pretty as possible, consider leaving the pieces fairly large.

Heat a large frying pan or saute pan over medium-high heat. Add the oil and swirl to coat the bottom.

Add the radicchio, sprinkle with salt, and stir to coat the leaves with the oil.

Cook, stirring frequently until the radicchio is tender to the bite and starting to brown just a bit, about 8 minutes.

Transfer the radicchio to a serving platter or individual plates. Sprinkle with more salt or a finishing salt, such as Maldon, if you like. Serve hot, warm, or at room temperature. Enjoy.