21/2 Tbs. extra-virgin olive oil
12 oz. slender green beans, ends trimmed, and long beans snapped in half
1 medium yellow onion, halved and thinly sliced
Kosher salt and freshly ground black pepper
3 cups 1/2-inch strips radicchio (about 6 oz.)
1 large clove garlic, minced
1 Tbs. freshly squeezed lemon juice
Shavings of Parmigiano-Reggiano, for garnish
11G TOTAL FAT
390 MG SODIUM
Peppery radicchio takes on a pleasant, nutty flavor when browned. If you can’t find slender green beans, cook bigger ones for an extra 2 minutes before adding the radicchio. Use a sharp vegetable peeler to make shavings of Parmigiano.
Heat a large (12-inch) skillet over medium-high heat for 1 minute. Pour in 2 Tbs. of the oil and swirl to coat the pan. As soon as the oil is shimmering—but not smoking—add the green beans in an even layer across the pan. Scatter the onion slices on top. Season with salt and pepper and let cook undisturbed for 2 minutes. Add the radicchio and sauté, stirring occasionally, until the radicchio has begun to wilt and brown and the green beans are crisp-tender, about another 6 minutes. If the vegetables seem to be cooking too fast or the pan bottom is starting to burn, lower the heat to medium.(If using an electric stove top, take the pan off the burner momentarily to let the pan cool.) Stir in the garlic, cooking for about another minute to blend in the flavor. Transfer to a serving bowl. Drizzle with the lemon juice and the remaining1/2Tbs. oil; toss gently. Season to taste with salt and pepper, garnish with the Parmigiano shavings, and serve immediately.