Sauteed Watercress And Radicchio With Pepper Vinegar

Name: Sauteed Watercress And Radicchio With Pepper Vinegar
Total time: 5 min
Yield: Four servings
Ingredients: 4 tablespoons butter; 3/4 pound watercress, trimmed of very tough stems, washed well and dried; 1 medium-small head radicchio, washed well, dried and separated into leaves; Pepper vinegar (to make it, infuse 1/2 cup white-wine vinegar with 1 small whole dried red pepper or 2 teaspoons dried red-pepper flakes for at least 8 hours; strain into clean bottle and cap tightly.); Salt and freshly ground pepper to taste

By Sarah Belk

Total Time: 5 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; The South Rises Again

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:Four servings

4tablespoons butter
¾pound watercress, trimmed of very tough stems, washed well and dried
1medium-small head radicchio, washed well, dried and separated into leaves
Pepper vinegar (to make it, infuse ½ cup white-wine vinegar with 1 small whole dried red pepper or 2 teaspoons dried red-pepper flakes for at least 8 hours; strain into clean bottle and cap tightly.)
Salt and freshly ground pepper to taste

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Heat the butter in a large skillet over medium-low heat. Add the watercress and radicchio and toss to coat with butter. Cover and cook, tossing once or twice, for four to five minutes or until wilted but crisp-tender. Serve hot, letting each guest sprinkle pepper vinegar and salt and pepper over his or her serving.