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Place the potatoes in a pot.
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Cover the potatoes with water. Add a 1/2 teaspoon of salt and a pinch of white granulated sugar to the pot.
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Bring to a boil and let cook until the potatoes are soft but not mushy.
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Remove from the heat drain and let cool.
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Peel the garlic clove and mince or push it through a garlic press.
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Separate the radicchio leaves from the head. Wash the leaves and pat dry with a paper towel. Pat the leaves flat and cut each leaf in half lengthwise.
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Drain the sauerkraut thoroughly.
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Drain the can of anchovies, reserving the oil. Chop the sardines into pieces.
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Place a layer of paper towels next to the stove. Add the canola oil and 1 teaspoon of the reserved anchovy oil to a large skillet.
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Add the minced garlic and cook, stirring frequently.
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When the garlic begins to release its aroma, add the radicchio to the pan. Stir to coat.
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Season with salt and freshly ground pepper.
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When the radicchio has wilted slightly, transfer the radicchio from the pan to the paper towels.
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Add the sauerkraut to the pan and briefly, toss to coat with the remaining oil.
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Remove the pan from the heat.
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Preheat the oven to 350 degrees F.