Although bitter foods don’t typically get welcomed to the holiday table, I encourage you to diversify your menu with this beautiful (and quick!) side dish. Radicchio gets cooked down until it is meltingly soft with balsamic vinegar added for a hint of sweet and sour flavors and walnuts for a little crunch. Optional pomegranate arils and honey add more sweetness and a pop of color. Radicchio and other bitter vegetables in the chicory family stimulate the production of bile and aid in digestion, making them a perfect complement to richer holiday meals.
Prep time: 10 minutes | Cooking time: 15-20 minutes | 4 servings
Ingredients:
¼ cup chopped walnut pieces
1½ lbs. radicchio (any variety, about 2-3 medium heads)
2 Tablespoons extra virgin olive oil
1 large shallot, thinly sliced
1 clove of garlic, peeled and gently smashed
½ Tablespoon balsamic vinegar
Fine sea salt
Freshly ground pepper to taste
For serving (optional): honey, handful of pomegranate arils
Preparation:
Toast the walnuts in a 350F/175C degree oven (a toaster oven works great for this) for 4-5 minutes, or until fragrant and just beginning to brown. Remove from the oven and set aside.
Cut the radicchio lengthwise and then slice it into thin ribbons (about ¼-inch wide). Depending on the size of your radicchio, you may wish to cut the ribbons in half if they are very long.
Heat the olive oil in a large cast iron or other heavy skillet over medium heat. Add the shallots, garlic and a pinch of salt. Cook, stirring often, for about 8–10 minutes or until the shallots are soft and beginning to lightly brown. (You may need to reduce the heat while cooking if they are browning too quickly.)
Add the radicchio to the skillet. You may need to do this in batches, adding more as it cooks down and space is created. Once all radicchio is in the skillet, cook for 5–7 minutes, until it is soft and tender. Add in the balsamic vinegar, ½ teaspoon of salt, and a few cracks of pepper. Stir well, then taste and add any more vinegar or salt as desired.
To serve, transfer the radicchio to a serving bowl or platter. Sprinkle the toasted walnuts over the top. When you are ready to serve, top the radicchio with a few drizzles of honey and/or pomegranate arils, if using. Enjoy!