Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Green Beans with Radicchio By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 15 mins Servings: 4 The wait's over! Seasonal green veggies glisten now in bins at farmstands and supermarkets, so stake your claim. Sides with snap peas, green beans, spinach, and zukes are rich in vitamins, nutrients, and-most important-taste. Plus, you can get them to the table in a flash. Ingredients 1 pound green beans, stem ends removed Coarse salt and ground pepper 1 tablespoon olive oil 1 small head radicchio (7 to 8 ounces), halved lengthwise, cored, and sliced crosswise 1 inch thick 1 shallot, thinly sliced into rings 1 or 2 tablespoon balsamic vinegar, preferably white Directions In a large skillet, combine beans and 1/2 cup water; season with salt. Bring to a boil over medium-high. Cook until water has evaporated, about 5 minutes. Add oil, radicchio, and shallot. Cook, stirring occasionally, until beans are crisp-tender and radicchio has wilted, 2 to 3 minutes. Remove from heat; stir in vinegar, and season with salt and pepper. Print