Radicchio with Bacon

Closely related in flavor and spirit to the classic French pissenlit (dandelion greens with bacon), this differs in that the greens are cooked from the start. Also, though it may be finished with lemon, vinegar is almost never used.

Other vegetables you can prepare this way: any relatively tender, bitter green—curly endive, escarole, dandelion, even Belgian endive, cut crosswise.