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Braised Chicory

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Ingredients
  Escarole head/Curly endive (8 to 12 ounce.); or 2 heads frisee (8 ounce. each), radicchio (4 ounce. each), or belgian endive (4 ounce. each) 1 Pound
  Extra virgin olive oil 2 1⁄2 Tablespoon
  Lemon wedges 2
  Salt To Taste
  Pepper To Taste
Directions

Cut escarole and curly endive lengthwise through the core into quarters.
Cut frisee, radicchio, and Belgian endive in half lengthwise.
Rinse gently between leaves, keeping quarters or halves of the heads intact.
Drain.
To a 10- to 12-inch frying pan over medium-high heat, add 2 tablespoons olive oil.
Place chicory, cut side down, in pan.
Add 3 tablespoons water.
Cover and cook until thickest stems are barely tender when pierced, chicory is lightly browned on bottom, and water has almost evaporated, 3 to 6 minutes.
Transfer to serving dish.
Add salt, pepper, olive oil, and lemon to taste.

Recipe Summary

Method: 
Braising

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