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Cook time: 
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Serves: 2
  • 1-2 Radicchio heads, cut into wedges, (8-10 per head) connected by the root.
  • 1-2 tsp Extra Virgin Coconut Oil
  • 1 c cooked Cannellini Beans (or other beans), (soaked overnight, cooked with kombu and drained)
  • 4 Garlic cloves, thinly sliced
  • 2 Tbsp Dulse, finely chopped
  • 2 tsp Lemon Juice
  • 1 Lemon, Zest
  • ½ tsp Chili Flakes (optional)
  • ½ c fresh Parsley, chopped
  • ¼ c fresh Basil, torn (or chopped)
  • A drizzle of Extra Virgin Olive Oil
  • Sea(weed) Salt, to taste
  1. Pre-heat a large frying pan on medium heat and add the coconut oil.
  2. add the radicchio wedges to the pan, only enough that there are room for (don't overlap). You'll probably have to do it in batches.
  3. Cook until just softened. You may need to flip some if you cut them big but I like the idea of having them half cooked and half raw.
  4. Arrange on a platter, all spread out.
  5. In the same pan, add a little more coconut oil, and the garlic and dulse. Sauté until translucent.
  6. Add the beans and sauté until heated through.
  7. Turn off the heat, add the lemon zest and juice and half of the herbs.
  8. Scatter on top of the plated radicchio and top with the reserved herbs and maybe a drizzle of olive oil.
  9. This tastes great hot, room temp, tossed with zuke noodles or right out of the fridge on day 2 and 3.
Recipe by The Crushing Cancer Kitchen at