Culinary Guides

Radicchio is one of those bitter greens that turns into something special with a little heat and sweetness. A quick saute softens its edge, and a drizzle of honey and balsamic caramelizes into a glossy, sweet-tart glaze. It is a fast, grown-up side for grilled steak, chicken, or sausages.

Ingredients

• 2 heads radicchio, cored and torn into bite-size pieces
• 1 tablespoon extra-virgin olive oil
• Coarse salt and ground pepper, to taste
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey

Directions

1. Rinse the radicchio, leaving some water clinging to the leaves; it will help them steam. Core and tear into bite-size pieces.
2. Heat the olive oil in a large skillet over medium-high heat. Add the radicchio and season with coarse salt and pepper.
3. Cook, tossing frequently, until the leaves wilt and turn tender, about 4 minutes.
4. Reduce the heat to medium. Drizzle in the balsamic vinegar and honey and stir to coat.
5. Cook 2 to 3 minutes more, until the glaze caramelizes slightly and coats the leaves. Taste, adjust the seasoning, and serve right away.

Grower's tip: Radicchio is a cool-season crop, and cold weather is what tames its bitterness. Grown into fall and touched by a light frost, the heads firm up and sweeten; sown in summer heat they can turn harsh and loose, so time your planting for the cooler end of the season.

A pinch of red pepper flakes as it cooks, or a little grated Parmesan at the end, both suit it well.

Radicchio is a rewarding fall crop for anyone who likes a little bitterness. Start it from radicchio seeds, or branch out into the wider world of chicories for more bitter greens to cook down like this.