1largeonionyellow, halved lengthwise and thinly sliced crosswise
3clovesgarlicfinely minced
12ozbaby spinach
pinchsalt and pepper(use sea salt and freshly ground black pepper)
1/2cupwalnutstoasted, chopped
1/4cupgorgonzola cheese
Instructions
Cut the radicchio in half through the stem end and cut out the core. Slice the leaves crosswise into a 1/4-inch julienne; you should have about 2-1/2 cups.
Place the oil in a large skillet and heat over medium heat. Add the onion and cook, stirring frequently, until the onion is soft and tender and has begun to color lightly, 10 to 15 minutes. Add the garlic and cook, stirring constantly, until fragrant, 1 to 2 minutes.
Add the radicchio and spinach to the skillet and increase the heat to medium-high. Cook, stirring frequently, until the mixture wilts, then remove the pan from the heat immediately. Season to taste with salt and pepper. Transfer the mixture to a platter and top with the walnuts and Gorgonzola. Serve hot.