Plus, you’ll see white-ish, green ribbed lines throughout the leaves—that’s one of the major ways to differentiate cabbage from radicchio. It’s similar to a mild lettuce, kind of like a bibb or gem variety. As for taste, well, it can be quite bitter. “It’s much heartier in texture than lettuce or romaine, and the taste can be bitter and earthy,” Zhu notes. That’s where the proper cooking methods come into play: When radicchio is cooked or marinated, it can help mellow out that bitter taste. And zinc helps support a healthy immune system and boasts anti-inflammatory properties. “Zinc is necessary for maintenance and development of immune cells,” Kylie Ivanir, M.S., R.D., previously told mbg. Not to mention, radicchio is full of antioxidants called anthocyanins, which help support your body at a cellular level. If you prefer to cook it, there are a variety of methods you can try. “You can sauté, grill, or roast it,” Zhu says. The most popular way to prepare radicchio is thinly sliced. You can also marinate this green and cook low and slow or quickly sauté it on high heat.
