Beans with Radicchio
I took a recipe I had for an Italian version of "beans and greens" and substituted chopped radicchio instead. Buono! Radicchio is a red chicory, slightly bitter, which can be used in salads, but is also good grilled or wilted, as in this recipe. When I buy radicchio in the grocery store, I always seem to stump the clerk who thinks it is a head of red cabbage.
1/2 small onion, chopped
2 cloves garlic, chopped
1/2 head of radicchio, chopped
a small handful of fresh parsley chopped (about 1 tablespoon when chopped)
a sprig of fresh thyme, minced
a can of cannellini or navy beans, drained and rinsed
1 tsp. balsamic vinegar
In a saute pan, heat the olive oil then saute the onion and garlic until tender, about 4 minutes. Add the radicchio and herbs, and cook over medium heat until wilted. Add the beans and stir well. Just before serving, drizzle on the balsamic vinegar, toss it and serve.