clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A plate of sautéed chicories with chile oil.

Sautéed Endive and Radicchio with Chile Oil

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review


Adapted from Food & Wine 


  • I’m essentially doing 3 times the recipe here, but keeping the seasonings/method mostly the same. 
  • Chicories: Use what you like, such as a mix of radicchio, Belgian endive, escarole, and frisée.
  • Chile oil: If you can’t find chile oil at a store, you can order it online — I love this one from Temecula Olive Oil Co: Picante Pepper Olive Oil. Food and Wine provides a homemade version here: Homemade Chile Oil


  • 3 to 4 tablespoons extra-virgin olive oil

  • 3 lbs pound mixed chicories, see notes above, roughly chopped

  • 3 garlic cloves, smashed, divided

  • kosher salt to taste

  • 2 tablespoon white balsamic vinegar, plus more to taste

  • flaky sea salt, such as Maldon, for finishing (optional)

  • chile oil, see notes above, to taste (optional)



  1. 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; then immediately transfer to a large serving bowl. Note: The chicories don’t have to be uniformly cooked, i.e. it’s OK if some of the greens are more wilted than others. The contrast in textures is nice. 
  2. Repeat 2 more times, adding more olive oil, garlic, chicories and salt to the pan in the same manner.
  3. Gently toss chicories with the 2 tablespoons of vinegar. Taste. Add sea salt and more vinegar to taste. Note: I always add more of both until it tastes sharp enough and nicely seasoned. Drizzle with chile oil to taste, or pass it on the side — passing on the side is a good option if anyone is sensitive to heat. Serve immediately or at room temperature.

  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Italian