For the next six weeks, till the end of the year I will be posting 1-2  holiday meal side dishes a week, ( I will call them #holidaysides2021), which can be served throughout the holiday season. They will be pretty easy, unfettered, uncomplicated, totally delicious and completely complimentary to whatever you serve during your festivities. As always, plant based, gluten-free and without refined sugars.

This sautéed radicchio is as easy as it gets. Only 7 ingredients, and prep time is 3-4 minutes, and cook time 10 minutes. Effortless. Radicchio is from the chicory family, hailing originally from Italy, bitter in taste, bold in color (often a vibrant purple) and robust in texture. It of course shines in fresh fall and winter salads but I love it sautéed in olive oil as a side side and often eat it at breakfast accompanying my eggs. Radicchio is high in Vitamin K, moderate in Vitamin C and is known to stimulate liver function, assisting the body in detoxification. I love adding some sweet currants and balsamic vinegar to this dish, to balance out the the bitterness of this winter crop. Toasting the pine nuts is optional but I must say, a few minutes in a pan adds extra flavor and depth to pine nuts. This dark purple dish lends itself to some brightening up with some edible flowers.

Serves 4-6/Prep time 3-4 minutes/ cook time 10 minutes/ total time 13-14 minutes

Gather

2 tablespoons/ 29.57 ml olive oil

3 small heads purple radicchio, finely sliced, washed and dried

2 tablespoon/ 29.57 ml balsamic vinegar

1/3 cup /43 grams pine nuts, lightly toasted

1/4 cup /32 grams currants

2 tablespoons / 28.3 g flat parsley, finely chopped

Salt to taste

Make

Place the olive in a medium sized sauté pan over a medium flame. Add the radicchio and cook, stirring frequently until the radicchio is wilted, about 5 minutes. Add the balsamic vinegar and cook another minute, stirring until well combined. Remove from heat and stir in the pine nuts, currants and parsley until well combined. Stir in salt to taste. Place in a serving dish and serve warm or room temperature. Perfect on your holiday table.

Developed by Anna Getty of Amalgam Kitchen.

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