“You do not educate a person’s palate by telling him that what he has been in the habit of eating–watery, overboiled cabbage, let us say–is disgusting, but by persuading him to try a dish of vegetables which have been properly cooked.”  (W.H. Auden)

A person’s chronological age may be at variance with the age of his palate.  Even mature tastes retain some loves and prejudices from their youth.  An early close encounter with a badly cooked vegetable may produce a long-lasting grudge against an innocent plant that was merely the inadvertent accomplice in the hands of an indifferent cook.

Lovers of leaf vegetables are likely to enjoy this simple preparation of Wilted Radicchio and Roquette and, perhaps, one or two poor opinions of cooked greens will be changed for the better.

Wilted Radicchio and Roquette (for 6 people)

Note: To print this recipe, or any other diplomatickitchen recipe, go to the bottom of the page, at the end of the post, and click on the icon: Print & PDF. You will have the option of printing in smaller text size and without photos.

A Timing Note:  The greens are best if cooked right before serving…it will only take a few minutes.

Ingredients:

• 8 bunches of Roquette (aka Arugula) or 4 cups:  Roquette is sold by the bunch in some places.
• 6 cups of Radicchio, cut in strips of about 3/4-inch (2 cm)
• 1/8 cup os Olive Oil
• 2 teaspoons of Garlic, minced
• 1/2 teaspoon of dried Cracked Red Pepper Flakes
• 1/4 teaspoon of Kosher Salt
• 1/2 teaspoon of coarsely ground Black Pepper (aka Steak Poivre)

Equipment:

• a Wok or a wide, flat-bottomed Pan

1.  Leave the roquette leaves whole.  Wash and dry them well, along with the radicchio.

2.  Heat the oil in the wok over medium heat until it barely shimmers.  Add the garlic and red pepper flakes and cook them, stirring, for about minute or until the garlic just begins to brown at the edges.

3.  Add the roquette and radicchio and fry them, stirring, for about 2 minutes–just until they begin to wilt.

4.  Remove the wok from the burner.  Toss the kosher salt and coarse black pepper with the wilted greens and serve.

A Note:  Wilted Radicchio and Roquette is served with the Main Course in the Lunch Menu:  A Cold Winter’s Day Luncheon Reminiscent of Sunny Climes.  In a brief, interesting article, “Radicchio:  Tasty but so Misunderstood” which appeared in the New York Times  in 1988, Barbara Kafka describes how radicchio is cultivated and offers some additional good ideas for cooking it.

An Invitation: You are invited to request suggestions from the diplomatickitchen for your own menus for any occasion by clicking on the feature ‘Ask and Tell’ here or in the Menu at the top of the page. Do you have a menu concept with a gap or two that wants filling…or perhaps you are an expat looking for ways to adapt your recipes to what is available in your temporary home…maybe you are just looking for a new way to use a familiar ingredient or would like suggestions on how to adjust quantities of a recipe from the diplomatickitchen for smaller or larger groups…Replies will be published in ‘Ask and Tell’ or sent by email if you prefer.

© Elizabeth Laeuchli, the diplomatickitchen, 2011-2012