Sauteed Watercress And Radicchio With Pepper Vinegar

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 1/2 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

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    121 calories; 11 grams fat; 7 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 30 milligrams cholesterol; 41 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

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.

5 minutes