Recipe: Sautéed Radicchio & Other Bitters


From the Vitality Food Feature ‘The Bitter Tastes of Spring‘.

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.

Pat Crocker Pat's mission in life is to write with insight and experience, cook with playful abandon, and eat parsley with gusto. Author of 24 cookbooks, Crocker holds a degree in Food, Nutrition, Consumer, and Family Studies (Ryerson University, Toronto) and is a culinary herbalist with more than 1.25 million books in print and several translated into over 11 languages. She was honored twice by the International Herb Association’s Professional Award, and also received the 2009 Gertrude H. Foster award from the Herb Society of America for Excellence in Herbal Literature. Her books, The Juicing Bible and The Vegan Cook’s Bible (both published by Robert Rose) have won “Best in the World” awards from the International Gourmand Culinary Guild. Read all about parsley and over forty other herbs in Pat’s latest book, The Herbalist’s Kitchen (Sterling Epicure) now available in bookstores everywhere and on her website.

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