Adding a dried fruit to this dish can offset the bitterness.
INGREDIENTS | SERVES 6
- 6 heads radicchio
- 2 leeks
- 3 cloves garlic
- 1 tablespoon olive oil
- ¼ cup dry red wine
- 1 cup orange juice
- 1 cup Basic Vegetable Stock or low-sodium canned vegetable stock
- Freshly cracked black pepper, to taste
- Kosher salt, to taste
Preheat oven to 375°F.
Cut the radicchio heads in half. Cut the leeks into ½-inch-wide strips. Mince the garlic.
Heat the oil in a heavy-bottomed roasting pan to medium temperature on stovetop. Add the radicchio, leeks, and garlic; toss for about 2 minutes.
Add the red wine and reduce by half (approximately 2 minutes). Add the orange juice and stock. Remove from stovetop, cover, and place in oven for 25 to 30 minutes.
Remove from oven and arrange in a shallow bowl. Sprinkle with pepper and salt.
PER SERVING: Calories: 84 | Fat: 2.5 g | Protein: 2.5 g | Sodium: 25 mg | Fiber: 1.5 g | Carbohydrate: 14 g
Leeks need to be thoroughly cleaned because they collect plenty of dirt while growing. Cut off the bottom of the root and trim tops according to how much of the green will be used in the recipe. Cut in half lengthwise and submerge in cold water. Rub all of the dirt out of each layer and dry on clean towels.