Roasted Radicchio and White Beans

Roasting radicchio takes the slightly bitter edge off that tends to turn some people away. This is very much a ‘dash of this and a dash of that’ recipe. If you need a little more oil to coat your radicchio, great. If you’d rather use a different kind of oil, great. If you want to throw in some fresh sage or top with breadcrumbs, that’d be good, too. I don’t use the entire 14.5 oz can of diced tomatoes because I find it a bit too saucy for my liking. With warm crusty bread and good butter, a lovely meal is made.

Ingredients

1 medium head radicchio (1/2 pound)

2-3 Tbsp. grapeseed oil (or olive oil is fine, too)

1 can cannellini beans

1/4 cup chopped onion

1 large garlic clove, minced

12 oz. diced tomatoes

2 Tbsp. fresh flat-leaf parsley

1 tsp. dried basil

salt and freshly ground pepper, to taste

Instructions

Preheat oven to 400 degrees. Discard outer leaves from radicchio and cut the head into 4 wedges. Put radicchio wedges on a large baking sheet. Drizzle with oil, and season with salt and pepper. Before placing in the oven, turn each wedge so a cut side faces downward on the sheet. Roast, turning halfway through cooking, until leaves are wilted, about 12 minutes.

In a large skillet, heat remaining 1 Tbsp. oil over medium heat. Add onion and cook, stirring often for about 3 minutes. Add garlic and stir again for 1 minute. Add beans, tomatoes, parsley and basil and cook until heated through. Season with salt and pepper to taste.

To serve, arrange radicchio in a serving dish and spoon warm beans over the top.