Best Green Beans With Radicchio Recipes

Green Beans with Radicchio image

Provided by Martha Stewart

Time 15m

Number Of Ingredients 6

1 pound green beans, stem ends removed
Coarse salt and ground pepper
1 tablespoon olive oil
1 small head radicchio (7 to 8 ounces), halved lengthwise, cored, and sliced crosswise 1 inch thick
1 shallot, thinly sliced into rings
1 or 2 tablespoon balsamic vinegar, preferably white

Steps:

In a large skillet, combine beans and 1/2 cup water; season with salt. Bring to a boil over medium-high. Cook until water has evaporated, about 5 minutes.
Add oil, radicchio, and shallot. Cook, stirring occasionally, until beans are crisp-tender and radicchio has wilted, 2 to 3 minutes. Remove from heat; stir in vinegar, and season with salt and pepper.

Nutrition Facts : Calories 88 g, Fat 4 g, Fiber 4 g, Protein 3 g

Roasted Green Beans and Radicchio with Garlic image

Yield Makes 12 servings

Number Of Ingredients 6

3 pounds green beans, trimmed
12 garlic cloves, smashed
2 tablespoons extra-virgin olive oil
Pinch of dried crushed red pepper
2 medium heads of radicchio, quartered, cored, cut into 1/2-inch-wide strips
2 tablespoons balsamic vinegar

Steps:

Position 2 racks in center of oven; preheat to 450°F. Divide green beans and garlic between 2 heavy large rimmed baking sheets, spreading in single layer. Drizzle with olive oil; sprinkle with salt and crushed red pepper. Roast until green beans begin to brown, about 15 minutes. Divide radicchio and vinegar between sheets; toss. Continue roasting until vegetables are tender and browned in spots, about 10 minutes. Season to taste with salt and pepper.

Green Bean, Artichoke and Radicchio Salad image

Provided by Eric Kim

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

Steps:

Snap the tough stem ends off the green beans, then cut into 2-inch pieces or in halves. Meanwhile, bring a medium saucepan of water to a boil and season generously with salt. Add the green beans and boil until bright green, 1 to 2 minutes. Drain in a colander, rinse under cold tap water to stop the cooking and set aside.
While the beans continue draining, slice the radicchio in half and cut out the core (the hard white part in the bottom-center). Cut each radicchio half into 2-inch pieces, separate the leaves and arrange on a large platter. Scatter the green beans over the radicchio. Drain the artichoke hearts very well, cut each in half lengthwise and arrange cut sides up over the green beans. (If making ahead, you can stop here, cover the platter and refrigerate for up to 24 hours, then proceed with Step 3 the following day.)
Drizzle the salad with the olive oil and season generously with salt and pepper. Squeeze 1 lemon half over the salad and sprinkle with the oregano. Taste for seasoning, adding more salt, pepper or lemon as desired. Serve just like this or toss and serve.

Roasted Garlic for Radicchio Slaw with Green Beans and Cauliflower image

Provided by Martha Stewart

Yield Makes 1 head

Number Of Ingredients 2

1 head garlic, papery outer skins discarded, 1/4 inch cut off top
1 tablespoon extra-virgin olive oil

Steps:

Preheat oven to 400 degrees. Place garlic on parchment-lined foil, drizzle with oil, and wrap. Roast until golden and soft, about 1 hour. Unwrap; let cool for 10 minutes. Squeeze cloves from peels.