Sauteed insalata tricolore
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Head radicchio, cleaned and sliced; into 3/4-inch slic |
| 2 | Heads Belgian endive, trimmed and sliced across their width into 3/4-inch slices | |
| 5 | cups | Arugula, cleaned and; coarsely chopped (5 ounces) |
| ¼ | cup | Extra virgin olive oil |
| 1 | teaspoon | Minced garlic |
| Pinch of crushed red pepper flakes | ||
| ¼ | teaspoon | Kosher salt |
| Freshly ground black pepper | ||
Directions
Combine the radicchio, endive and arugula.
In a saute pan large enough to hold all the greens, combine the olive oil, garlic, and red pepper flakes. Cook together on moderately high heat for about 45 seconds to flavor the oil, but do not allow the garlic to brown.
Add the greens, tossing continuously until they wilt, about 2 minutes.
Season with salt and pepper. Serve immediately, or at room temperature.
Yield: 4 servings
Recipe By :CHEF DU JOUR MICHAEL ROMANO SHOW#CJ9267 Posted to MC-Recipe Digest V1 #298 Date: Tue, 12 Nov 1996 08:49:38 -0500 From: Meg Antczak <meginny@...>