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
How to Make It
Preheat oven to 450°.
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.
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