Radicchio with red grapes
Prep Time: 15 minutes
Cook Time: 30 minutes total
Keywords: saute side gluten-free low-carb soy-free sugar-free vegetarian vegan radicchio red grapes Italian
Ingredients (serves 2-3)
- 6 ounces / 170 grams seedless, large red grapes
- 4 ounces / 113 grams red onion, finely chopped
- 1 tablespoon / 15 ml extra-virgin olive oil + 1 tablespoon / 15 grams unsalted butter OR 2 tablespoons / 30 ml extra-virgin olive oil [vegan]
- 12 ounces / 225 g radicchio di Treviso, variety precoce (early) or radicchio di Verona (red or pink variety) or a mix
- 2 garlic cloves, minced
- ½ teaspoon smoked paprika4
- ½ teaspoon fine sea salt, or to taste
Instructions
Heat the oven to 350 F / 170 C.
Line a baking or cookie sheet with a silicone baking mat or parchment paper.
Halve the grapes lengthwise and distribute them on the sheet. Bake for 8 minutes. Remove the sheet from the oven and transfer the grapes and any juice they may produce into a small bowl.
In a 10-inch/25-cm deep sauté pan, warm the olive oil and butter (if using) over medium heat. Add the onion, stir well, then reduce the heat to low. After 1 minute, cover the pan and cook over low heat for 8 minutes, or until the onion is soft, stirring often and making sure the pan does not become dry.
Separate the leaves of radicchio, wash and drain them. Cut them in ribbons 3/8 inch / 1 cm-wide.
Add the garlic and smoked paprika to the pan and stir well. After 1 minute, turn up the heat to medium, add the radicchio and stir well. Add 1 tablespoon of water and stir well. Cover, lower the heat and cook until the radicchio ribs is just tender (6-7 minutes), stirring every now and then. If the pan becomes dry, add another tablespoon of water.
Add the red grapes and stir. Cover and continue cooking for 1-2 minutes until the grapes are heated through. Adjust the salt, give it a final stir and take off the heat. Serve warm.