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)
- 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.
- Repeat 2 more times, adding more olive oil, garlic, chicories and salt to the pan in the same manner.
- 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.
- Category: Side Dish
- Method: Stovetop
- Cuisine: Italian
Keywords: sautéed, chicories, endive, radicchio, chile oil, bitter, greens, vinegar, Italian