Simple, healthy, and a great way to start a meal, use just radicchio or a combination of radicchio and other bitter greens in this recipe. (Makes 4 servings.)
4 heads radicchio
3 Tbsp olive oil
1 clove garlic, crushed
2 Tbsp lemon juice
salt and pepper
4 Tbsp grated Gorgonzola cheese, optional
1) Rinse, core and quarter each head of radicchio, set aside to drain.
2) In a large skillet, heat olive oil and cook garlic just until lightly brown. Stir in radicchio and lemon juice; cook, stirring often, 4 to 5 minutes, or until liquid evaporates. Season to taste with salt and freshly ground pepper.
3) Sprinkle one tablespoon grated Gorgonzola over each serving, serve immediately. Makes 4 servings.
As a professional Home Economist (BAA, Ryerson Univ., Toronto) and Culinary Herbalist, Pat’s passion for healthy food is fused with her knowledge and love of herbs. She has honed her herb practice over more than four decades of growing, studying, photographing, experimenting with, and writing about what she calls the helping plants. In fact, Crocker marries the medicinal benefits of herbs in every original recipe she develops. An award-winning author, Pat has written 22 herb/healthy cookbooks, including The Healing Herbs Cookbook, The Juicing Bible, and most recently The Herbalist’s Kitchen (Sterling, 2018), and Healing Cannabis Edibles. She has over 1.5 million books in print and translated to over 11 languages. Watch for her next book, Cooking and Healing with Cannabis to be launched in 2020.
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