Sautéed Radicchio and Borlotti Beans

Name: Sautéed Radicchio and Borlotti Beans
Yield: Serves 4 as a side or 2 as a main with toast
Ingredients: 1–2 tbsp olive oil; leaves from a good sprig of rosemary, very finely chopped; 2 garlic cloves, finely chopped; 1 x 400 g can borlotti beans or 130 g shelled fresh beans, cooked as below; 2 tbsp balsamic vinegar, or more to taste; salt and black pepper; 1 head of radicchio, cut into quarters, core removed, then finely shredded

Preparation info

Serves
4
as a side

Difficulty
Easy

Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

This dish is a good accompaniment to scallops, pork or steak. You could also just serve it on toast, perhaps with some goat’s cheese crumbled on top. It is especially nice if you cook your own borlotti beans (see box), but if you are short on time use good canned ones.

Ingredients

1–2 tbsp olive oil
2 garlic cloves, finely chopped
leaves from a good

Main course
Side dish
Vegan
Gluten-free

Method

Heat a tablespoon of the oil in a heavy-bottomed pan on a medium heat, then add the garlic and rosemary and fry for 2–3 minutes, until the garlic is just starting to colour.

Add the radicchio, stir well and sweat down for about 5 minutes, until wilted. Season with salt and pepper and add the balsamic vinegar and the beans. Cook for a few more minutes until the excess water has evaporate