Braised Balsamic Endive and Radicchio

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Braised Balsamic Endive and RadicchioRecipe

Photo: Greg Dupree; Styling: Claire Spollen

Try this recipe for a flavorful and leafy side dish. 

Serves 4 (serving size: about 1/3 cup)


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4 teaspoons extra-virgin olive oil
1 head Belgian endive, halved lengthwise
1 small head radicchio, quartered
1/2 cup unsalted vegetable stock
1/4 cup balsamic vinegar
2 tablespoons chopped fresh flat-leaf parsley
3/8 teaspoon black pepper
1/4 teaspoon kosher salt


1. Preheat oven to 450°.

2. Heat a large skillet over high heat. Add oil to pan; swirl to coat. Add endive and radicchio, cut side down; cook 90 seconds. Place endive in a 13 x 9-inch glass or ceramic baking dish. Turn radicchio; cook for 3 minutes. Add radicchio to dish with endive. Add stock and balsamic vinegar to skillet; bring to a boil. Pour vinegar mixture over endive mixture. Bake at 450° for 20 minutes or until tender. Remove core from vegetables; discard. Cut into slices; stir in parsley, black pepper, and salt.

Created date

August 2015

Nutritional Information

Calories 68
Fat 4.7 g
Satfat 0.7 g
Monofat 3.6 g
Polyfat 0.4 g
Protein 1 g
Carbohydrate 5 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 156 mg
Calcium 16 mg