Recipe - Sauteed Insalata Tricolore

1 md Head radicchio, cleaned and
cut or sliced up ; into 3/4inch slic
2 Heads Belgian endive,
trimmed and cut or sliced up across
their width into 3/4inch
slices
5 cup Arugula, cleaned and;
coarsely chopped (5 ounces)
One fourth cup Extra virgin olive oil
1 teaspoon Minced garlic
Pinch of crushed red pepper
flakes
One fourth teaspoon Kosher salt
Freshly ground black pepper

Combine the radicchio, endive and arugula.

In a saute pan large enough to hold all the greens, combine the olive oil,
garlic, and red pepper flakes. Cook together on moderately high heat for
about 45 seconds to flavor the oil, but do not allow the garlic to brown.
Add the greens, tossing continuously until they wilt, about 2 minutes.
Season with salt and pepper. Serve immediately, or at room temperature.

Yield: 4 servings
Recipe By :CHEF DU JOUR MICHAEL ROMANO SHOW#CJ9267

Posted to MCRecipe Digest V1 #298

Date: Tue, 12 Nov 1996 08:49:38 0500

From: Meg Antczak meginny@frontiernet.net