Closely related in flavor and spirit to the classic French pissenlit (dandelion greens with bacon), this differs in that the greens are cooked from the start. Also, though it may be finished with lemon, vinegar is almost never used. Other vegetables you can prepare this way: any relatively tender, bitter green—curly endive, escarole, dandelion, even Belgian endive, cut crosswise.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Put the olive oil in a large skillet, preferably nonstick, over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp, 5 to 10 minutes. Remove with a slotted spoon and set aside for the moment.
Step 2
Reduce the heat to medium, add the radicchio, and cook, stirring occasionally, until it wilts and becomes tender, about 10 minutes. Add some pepper and salt if necessary, then return the bacon to the pan and cook, stirring occasionally, until the bacon reheats. Serve hot or at room temperature, with the lemon wedges if you like.
