Aired November 13, 2007
1 1/2 tablespoons butter
2 medium onions, chopped
2 pints Brussels sprouts, thinly sliced
1 teaspoon (about 1/3 palmful) ground allspice
1 tablespoon sage, thinly sliced
Salt and freshly ground black pepper
2 cups chicken or vegetable stock
1 small radicchio, chopped
Heat a large saut pan over medium-high heat with the EVOO and butter. Add the onions and cook until caramelized, 5-6 minutes.
Add the sliced Brussels sprouts, allspice, sage, some salt and freshly ground pepper, and toss to combine. Add the stock, bring up to a bubble, then reduce the heat and simmer until the Brussels sprouts are tender, about 15 minutes. In the last three minutes of cooking, stir in the radicchio.