Boistfort Valley Farm
Community Supported Recipe Box

Green Beans & Radicchio with Shaved Parmesan


  • 2 1/2 Tbsp extra-virgin olive oil
  • 1 lb green beans, ends trimmed, longest snapped in half
  • 1 medium yellow onion, halved and thinly sliced
  • Salt and Pepper to taste
  • 1 medium head radicchio, sliced into strips
  • 1 large clove garlic, minced
  • 1 Tbsp fresh lemon juice
  • Shavings of Parmesan reggiano for garnish


dish: side
season: summer, fall

Heat a large skillet over medium-high heat. Pour in two tablespoons of the oil and swirl to coat the pan. Add green beans to the pan, layering evenly. Scatter onion slices on top. Season with salt and pepper and let cook undisturbed for two minutes. Add the radicchio and saute, stirring occasionally, until the radicchio has begun to wilt and brown and the beans are crisp-tender, about 6 minutes. Lower heat if necessary. Stir in garlic, cooking for a few minutes to blend in the flavor. Transfer to a serving bowl. Drizzle with lemon juice and the remaining oil, toss gently. Season to taste with salt and pepper and garnish with grated parmesan. Serve immediately.

Fine Cooking, December 2003