No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Sauteed Radicchio with Honey and Balsamic Vinegar

Serve this simple side of sauteed radicchio at Thanksgiving or for dinner any day of the week. It goes well with grilled steak, chicken, or Italian sausages.

  • Servings: 8
Sauteed Radicchio with Honey and Balsamic Vinegar

Source: Everyday Food, November 2010


  • 2 heads radicchio, cored and torn into bite-size pieces
  • 1 tablespoon extra-virgin olive oil
  • Coarse salt and ground pepper
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey


  1. Rinse radicchio (leave some water still clinging to leaves). In a large skillet, heat oil over medium-high. Add radicchio and season with salt and pepper. Cook, tossing, until tender, about 4 minutes. Add vinegar and honey and stir to combine.

Reviews (4)

  • Nancith 27 Dec, 2014

    Other reviewers may not be aware that radicchio is a naturally bitter vegetable, and some heads are more bitter than others. Sauteeing & using the balsamic vinegar & honey can temper it somewhat, but there will still be a bitter undertone. I happen to like that taste & so enjoyed this dish over pasta.

  • Giselle14 15 Nov, 2013

    I was in a rush and made this recipes despite other reviews. I was pleasantly surprised. I served it with yams and the flavors mixed well.

  • Mom24_4evermom 6 Mar, 2012

    I had such high hopes and expectations, but sadly this was AWFUL. Truly.

  • wannabefunnsimple 30 Nov, 2010

    I am sorry to say this because almost everything I make from Martha is perfect but this one, yuck! I am not sure what happened. I followed the recipe but it had the oddest bitterness that my tongue refused to allow in my mouth.

Related Topics