Sauteed Watercress And Radicchio With Pepper Vinegar

Name: Sauteed Watercress And Radicchio With Pepper Vinegar
Yield: 4 servings
Ingredients: 4 tablespoons butter; ¾ 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 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

By Sarah Belk

Published October 4, 1986

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

Featured in: FOOD; The South Rises Again

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Ingredients

Yield:Four servings

4 tablespoons butter
¾ 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 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

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.