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Braised Balsamic Endive and Radicchio

Photo: Greg Dupree; Styling: Claire Spollen


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

Try this recipe for a flavorful and leafy side dish. 


  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit