Wilted Radicchio With Shallots

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Nom Nom Paleo


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1 head of Castelfranco radicchio (or escarole), roughly chopped into strips

2 small shallots, thinly sliced

2 tablespoons of Kerrygold unsalted butter

1-2 tablespoons of balsamic vinegar (you can substitute with your favorite vinegar but I like the sweetness of balsamic to balance out the bitterness of the radicchio)

Kosher salt

Freshly ground black pepper

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