SAUTEED WATERCRESS AND RADICCHIO WITH HOT PEPPER VINEGAR (for four)
4 tablespoons butter
¾ pound watercress, trimmed of very tough stems, washed and dried
1 medium head radicchio, washed well, dried and separated into leaves
hot pepper vinegar, to accompany
salt and freshly ground black pepper, to accompany
1.Heat the butter in a large skillet over medium-low heat. Add the watercress and radicchio and toss to coat with butter. Cover and cook, tossing once or twice, for four to five minutes or until wilted but crisp tender.
2. Serve hot, letting each guest sprinkle pepper vinegar and salt and pepper over his or her serving.
from Sarah Belk, the New York Times