Braised Radicchio with Pancetta Cream Sauce is the perfect keto side dish for your upcoming holiday festivities. Wow everyone with this simple and delicious Keto Thanksgiving Recipe!
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Radicchio is one of those vegetables I have seen in the grocery store… and never picked up. In an attempt to expand my Keto Recipes Repertoire I decided to give it a shot. Plus everything tastes good with garlic and pancetta right!?!
Radicchio is a form of leaf chicory sometimes called Italian Chicory. It is known for it’s bitter, spicy taste which mellows as it is cooked.
Radicchio is also low in calories and carbs – making it a great keto side dish any time of year. It is also loaded with b vitamins!
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MACROS
I plugged this recipe into my favorite Keto Calculator App – Carb Manager – and it came up with the following macros:
Each serving of Keto Radicchio has 7 net carbs, 8 total carbs, 1 g fiber, 16 g fat, 5 g protein, and 200 calories. This gives it an “A” rating.
Braised Radicchio with Pancetta Cream Sauce
Serves 6
Ingredients:
- 2 Medium heads of Radicchio shredded
- 1 tbsp. Olive oil
- 1 c. Red onion chopped
- 3 Cloves minced garlic
- ⅓ c. Red cooking wine
- 4 oz. Pancetta
- ⅓ c. Heavy whipping cream
- 3 tbsp. Parmesan cheese
How To Cook Radicchio
Heat 1 tbsp of olive oil up in a skillet over medium-high heat.
Once hot, add in t
Add in the minced garlic and saute for an additional 30 seconds.
Stir in ⅓ cup of red cooking wine, and scrape to deglaze the pan.
Cook the wine down until it has almost all become absorbed.
Mix in 4 ounces of chopped pancetta, and saute until cooked through and a bit crispy.
Add in the shredded radicchio and cook for several minutes until it begins to wilt and become tender.
Stir in ⅓ cup of heavy whipping cream and 3 tbsp of parmesan cheese. Cook for an additional minute, stirring to combine everything well.
Serve hot alongside your favorite Keto Main Dish.
Braised radicchio is a delicious keto side dish that is unique and bursting with flavor! Low in carbs and calories and a total crowd pleaser!
- 2 Medium heads of Radicchio shredded
- 1 tbsp. Olive oil
- 1 c. Red onion chopped
- 3 Cloves minced garlic
- ⅓ c. Red cooking wine
- 4 oz. Pancetta
- ⅓ c. Heavy whipping cream
- 3 tbsp. Parmesan cheese
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Heat 1 tbsp of olive oil up in a skillet over medium-high heat.
-
Once hot, add in he chopped red onion and saute for 2-3 minutes until it begins to become tender.
-
Add in the minced garlic and saute for an additional 30 seconds.
-
Stir in ⅓ cup of red cooking wine, and scrape to deglaze the pan.
-
Cook the wine down until it has almost all become absorbed.
-
Mix in 4 ounces of chopped pancetta, and saute until cooked through and a bit crispy.
-
Add in the shredded radicchio and cook for several minutes until it begins to wilt and become tender.
-
Stir in ⅓ cup of heavy whipping cream and 3 tbsp of parmesan cheese. Cook for an additional minute, stirring to combine everything well.
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