This dish goes well with roast chicken or pork.
-Cut 1 head of radicchio in half. Slice out the white core.
-Lay face down and slice into ½-inch ribbons.
-Heat 2 TBS unsalted butter in a saucepan over medium-high heat.
- Add 2 cloves chopped garlic.
-Cook for 1 minute, then add the radicchio, ½ cup chicken broth, 1 sprig chopped dill and 1 tsp sugar.
-Cover and cook until the radicchio is tender, about 5 minutes.
-Remove the cover and simmer 1 minute more to reduce the liquid.
-Season with salt and pepper.