Sautéed Radicchio and Borlotti Beans

Preparation info

  • Serves

    4

    as a side
    • Difficulty

      Easy

Appears in

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

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

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