Sauteed Radicchio with Honey and Balsamic Vinegar

I doubled the oil, honey & vinegar and added the juice of a whole lemon. Sautéed it all at high heat for 4-5 minutes. Served it with grillled rib-eye. Amazing flavours great juices with the radicchio with just a hint of bitter which was perfect with the steak.

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.

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.

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

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.