Sautéed Endive and Radicchio (Print Version)
# Ingredients:
→ Base
01 -
3 to 4 tablespoons extra-virgin olive oil
02 -
3 lbs mixed chicories (endive, radicchio), roughly chopped
03 -
3 garlic cloves, smashed
04 -
Kosher salt to taste
05 -
2 tablespoons white balsamic vinegar, plus more to taste
→ Finishing
06 -
Flaky sea salt, such as Maldon (optional)
07 -
Chile oil to taste (optional)
# Instructions:
01 -
Heat a generous tablespoon of olive oil in a large skillet over medium-high. Add one smashed clove of garlic, one-third of the chicories, and a good pinch of salt. Cook, undisturbed, for 30 seconds. Then, using tongs, toss the greens quickly for another 10 to 20 seconds; immediately transfer to a large serving bowl.
02 -
Repeat 2 more times, adding more olive oil, garlic, chicories and salt to the pan in the same manner.
03 -
Gently toss chicories with the 2 tablespoons of vinegar. Taste. Add sea salt and more vinegar to taste until properly seasoned. Drizzle with chile oil to taste, or pass it on the side for heat-sensitive diners. Serve immediately or at room temperature.
# Notes:
01 -
The chicories don't have to be uniformly cooked - the contrast in textures adds interest to the dish.