Very Bitter Radicchio-Garlic Saute

Don't make this unless you are in the mood for bitter-spice.  It's sharp taste is what I craved the night I made this.  I ate half of the head right out of the pan, and the other half for lunch the next day. Serve with cutlery (a butter knife won't "cut it" here).  Almost looks like fish filets or something, huh?  Read health facts about radicchio at radicchio.com.  When you taste it, it's deliciously mild.  Once you start chewing, you'll get the intybin-induced bitterness.  Enjoy!

Sauteed Radicchio with Garlic
Serves two

Ingredients
1 head radicchio, washed
a few garlic cloves
salt and pepper
mirin, broth, or cooking wine
rice vinegar or balsamic (I've used both but prefer rice)
little oil for sauteing

Method
Heat oil in saute pan on medium.  When hot, add 4-6 whole garlic cloves and a pinch of salt.  Saute for 3-5 minutes.
Slice radicchio into quarters, lengthwise.  Set the cut-side down right on top of the garlic, and line them up in the pan.
When they are almost burned (purple part of leaves get very dark), use tongs to flip them over.  Add a few tablespoons of rice vinegar and mirin.  Grind some black pepper on top and cover, cooking another 2-3 minutes.

Serve hot or chilled with garlic and sauce poured right over the top.