Though I made this for lunch to accompany cold ham, and it would taste delightful with leftover turkey, I ended eating this on its own; its bitterness the perfect antidote for all of the stodge that I have eaten in the past week. This is also the perfect recipe for which to use the final tablespoon of cranberry relish lingering in the fridge though that would also taste good stirred into a bowl of Greek yogurt if you are done with cooking this week. If tinkered with, it could also make a festive holiday appetizer course.
We are back to recipes for one as of today, but this recipe could be multiplied for many and would make an excellent side dish for cold meat as described above, or grilled pork chops. I also think that it would be yummy inserted into a ham sandwich as part of the filling.
1/2 head of radicchio, sliced
1 Tbsp cranberry relish
White wine vinegar to taste (very much dependent on your love of sour things and the sugar content of your cranberry relish)
1 tsp olive oil
Heat the olive oil in a skillet. As soon as it shimmers, add the radicchio. Toss to combine with the oil and cook, stirring often for a minute or two, just so that the radicchio has started to wilt and burnish, but so that it retains some of its crunch and color.
Stir in the cranberry relish and the vinegar to taste and remove from the heat.
Serve hot or room temperature.