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Braised Chicory Recipe
|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|
Serving size: Complete recipe
Calories 427 Calories from Fat 354
% Daily Value*
Total Fat 38 g58.8%
Saturated Fat 2.9 g14.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 496.5 mg20.7%
Total Carbohydrates 17 g5.6%
Dietary Fiber 14.7 g59%
Sugars 1.2 g
Protein 6 g11.7%
Vitamin A 196.7% Vitamin C 66.8%
Calcium 24.5% Iron 21.5%
*Based on a 2000 Calorie diet
Cut frisee, radicchio, and Belgian endive in half lengthwise.
Rinse gently between leaves, keeping quarters or halves of the heads intact.
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.