This time of year, we start seeing a wide selection of bitter greens in the grocery store and at our local farmer’s markets.  Greens like radicchio, endive, chicory, mustard and collard greens are all part of this family of greens and have a naturally bitter taste and hearty texture to them.  They are best when served raw in a salad, or braised in a liquid like in this specific recipe from Eating Well Magazine.

Here, thin strips of magenta-hued radicchio are first sauteed in oil that has been flavored with garlic, crushed red pepper flakes, and thin strips of salty prosciutto ham.  Then, chicken stock is added into the mix to cook the greens down until tender.  This tasty mixture is then tossed with spaghetti and some Parmesan cheese before being served; I added in some buttery pine nuts to the mix as well for a tiny bit of crunch.  A lovely recipe that really highlights quality ingredients, and the natural bitterness of radicchio.

Tagged: bitter greens, braised greens, braised radicchio, chicken stock, Eating Well, garlic, Parmesan cheese, pasta, pine nuts, prosciutto, radicchio, spaghetti