On one recent day, I pan sautéed baby bok choy and added some radicchio leaves. I love sautéing the baby bok choy and just cook it until it is barely fork tender; otherwise it gets too limp.
But this mixture was so, so not good. The sweet bok choy did not compensate for the bitterness of the radicchio. Not an all. I love radicchio raw in salads, and it is good grilled in chunks, but this mixture is a hard no.
This cabbage and carrot and garlic (with other herbs) was a much nicer mixture. I used either beef tallow or duck fat; I forget which.
And here was my meal that day. Air fried French Fries and sweet peppers, the cabbage, and a grilled loin steak. I’ve moved to a sunny spot on the porch on the cooler days. The plant is a Croton Petra.
And yesterday I cooked a lot, so have food for a few days.
I made oven roasted chicken, cauliflower and carrot, red peppers, and asparagus–paired with leftover cold green beans with some sweet onion and dressed with dill and good olive oil.
There was too much food on this plate!! The green beans went into my salad last night. And that’s how that goes.
Louisa Enright's Blog 