Enjoy Sautéed Greens & Radicchio with Stem Pistou

Plate of sauteed greens and radicchio with stem pistou
Dive into this nutrient packed recipe of sautéed greens and radicchio with up-cycled stem pistou from the stems of our decadent beets.

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1 pint Snap Peas
1 bunchBeets
1 headRadicchio, separated leaves
1 bunchBroccoli Leaf
1 bunchParsley
1 bunchGreen Onion
3 ozRed Wine Vinegar
1/2 cupAlmonds
Extra Virgin Olive Oil
Chili Flakes

Yield: 4-6 servings


Preheat the oven to 375F. Remove the stems and leaves from the beets (reserving the greens) and add them to an oven safe pan with 2 tsp salt, 1 tbsp of EVOO, 1 cup water, the stems from the parsley (reserving the leaves) and 4 kumquats cut in half. Roast for 30 mins lightly tented with aluminum foil. After 30 mins, remove beets from oven and allow to cool slightly. Peel with a towel and cut into ½” pieces.

While the beets are roasting, strip the leaves from the stems of the beets and broccoli leaf. Reserving both. 

For the pistou sauce, add the broccoli stems, beet stems, ¾ bunch parsley leaves, the green tops of the green onions, almonds, red wine vinegar, 2 cups of EVOO and 1½ tbsp of salt into a food processor. Process until well combined and adjust seasoning with salt and vinegar. Set aside.

In a large saute pan, over medium high heat add a tbsp of oil and heat for 30 seconds. Add the snap peas and cook for approx. 5-7 minutes, turning to cook both sides. They should be bright green, slightly blistered and retain a bit of crunch and sweetness. Set aside.

Lower heat to medium low, add another 2 tbsp of oil and the whites from the green onions cut into ¼” slices and a small pinch of salt. Cook for 5 mins or until softened slightly. 

Add a small pinch of chili flake and the striped greens from the broccoli leaf and beets and a pinch of salt. Cook for 7-10 mins until wilted and tender. Add the leaves of the radicchio (reserving small inner leaves for garnish) and saute for another 3-4 mins until very lightly wilted. Finish by adding the kumquat slices and mix in well.

Plate the greens on a large platter. Arrange beets, snap peas and dollop the pistou onto the plate. Garnish with parsley leaves and inner radicchio leaves and drizzle of EVOO and a pinch of flakey sea salt.