Try this recipe for a flavorful and leafy side dish. 

Robin Bashinsky
Recipe by Cooking Light October 2015

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Credit: Greg Dupree; Styling: Claire Spollen

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

Chef'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 www.choosemyplate.gov.

Nutrition Facts

68 calories; fat 4.7g; saturated fat 0.7g; mono fat 3.6g; poly fat 0.4g; protein 1g; carbohydrates 5g; fiber 1g; sodium 156mg; calcium 16mg.
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