Sauteed Insalata Tricolore
| Yield: | 1 Servings |
| Categories: |
| 1 | md | Head radicchio, cleaned and sliced; into 3/4-inch slic |
| 2 | Heads Belgian endive, trimmed and sliced across their width into 3/4-inch slices | |
| 5 | c | Arugula, cleaned and; coarsely chopped (5 ounces) |
| 1/4 | c | Extra virgin olive oil |
| 1 | ts | Minced garlic |
| Pinch of crushed red pepper flakes | ||
| 1/4 | ts | Kosher salt |
| Freshly ground black pepper |
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