thefoodlessprocessed

The method used here for cooking radicchio is adaptable to a variety of seasonal vegetables. Here is another combination as an example: Cauliflower, Ginger and Apple.

These links take you to information about the less processed ingredient options: Fruit, Olive Oil, Vegetables.

Equipment

• a Pan with a Heavy Bottom and a Lid. thefoodlessprocessed uses a 12-inch (about 30 cm) diameter Cast Iron Skillet and Lid.
• a Cutting Board and All-purpose Kitchen Knife

Ingredients

• a Head of Radicchio
• 4 Cloves of Garlic
• about 2 Tablespoons of Extra-Virgin Olive Oil
• 15 Black Grapes, halved
• Freshly Ground Black Pepper

Making the Radicchio and Grapes

• Core the radicchio. Cut it lengthwise in half. Place one half, flat side down on the cutting board and slice it into ribbons. Do the same with the other half.
• Smash the cloves of garlic with the side of your knife. Remove the skins and cut the cloves into slices, lenghwise.
• Heat the olive oil. Add the garlic and sauté until a little brown appears on some of the edges.
• Add the radicchio and sauté, tossing it with the garlic, for about a half a minute.
• Add the grapes, stirring to combine everything.
• Grind in some fresh black pepper.
• Adjust the heat to medium low. Cover and cook the radicchio and grapes in their own juices for about 3 minutes.
• Add 3 Tablespoons of water and cook uncovered, stirring, until the liquid evaporates.