Sauteed Fennel, Radicchio, and Pine Nuts

• 1 tablespoon olive oil
• 1 tablespoon pine nuts
• 1 large garlic clove, sliced
• 1/2 fennel bulb (sometimes called anise), trimmed and cut lengthwise into 1/4-inch slices
• 1 teaspoon fresh lemon juice
• 1/2 head radicchio, cut into one inch pieces

1. In a 10-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and saute pine nuts, stirring until golden.
2. With a slotted spoon transfer pine nuts to paper towels to drain.
3. In a skillet cook garlic over moderate heat, stirring , until golden and with a slotted spoon discard.
4. Add fennel to skillet and cook, stirring, until golden, about 2 minutes.
5. Add lemon juice and salt and pepper to taste and cook until fennel is crisp-tender.
6. Stir in radicchio and saute mixture over moderately high heat, tossing with 2 wooden spoons, just until radicchio is wilted and tender.
7. Add pine nuts and season with salt and pepper.

olive oil, nuts, garlic, fennel, lemon juice, head radicchio

Taken from www.epicurious.com/recipes/food/views/sauteed-fennel-radicchio-and-pine-nuts-10065 (may not work)