Active Time: N/ATotal Time10 MIN
Yield: Serves : 6
Chicories like escarole, frisee, endive and radicchio can be bitter, but balanced with chile oil, salt, white wine vinegar and garlic, they become a satisfying side dish for an early spring dinner.
- 3 tablespoons extra-virgin olive oil, divided
- 1 pound mixed chicories (such as escarole, frisée, Belgian endive, and Treviso), trimmed and cut into 2 1/2-inch pieces (about 12 cups), divided
- 3 garlic cloves, smashed, divided
- 1 teaspoon kosher salt, divided
- 1 tablespoon white wine vinegar
- Chile Oil
How to Make It
Heat 1 tablespoon olive oil in a large skillet over medium-high. Add one-third of the chicories (about 4 cups) and 1 garlic clove, and cook, undisturbed, 30 seconds. Sprinkle with 1/4 teaspoon salt, and cook, tossing often, until slightly wilted, about 30 seconds. Transfer to a large bowl. Repeat 2 more times with remaining 2 tablespoons oil, remaining chicories, remaining 2 garlic cloves, and 1/2 teaspoon salt. Gently toss chicories with vinegar and remaining 1/4 teaspoon salt. Transfer to a serving platter, and drizzle with 2 teaspoons Chile Oil, or more to taste. Serve immediately.
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