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Sauteed Chicory


This is a quick and delicious side dish for any season, since chicory is available year-round. Radicchio, a red-leaf chicory, adds a contrasting bitter note as well as a splash of color.

  • Servings: 4

Photography: LISA HUBBARD

Source: Martha Stewart Living, March 2002


  • 2 tablespoons extra-virgin olive oil
  • 2 anchovy fillets, coarsely chopped (optional)
  • 1 head radicchio (about 10 ounces), trimmed and sliced into 1/2-inch pieces
  • 1 bunch chicory (about 1 1/2 pounds), trimmed and roughly chopped
  • Coarse salt and freshly ground pepper
  • Balsamic vinegar, for drizzling


  1. Heat olive oil in a large skillet over medium-high heat. Add anchovies, and cook 1 minute. Add radicchio and chicory; saute until slightly wilted, 1 to 2 minutes. Season with salt and pepper. Transfer to serving platter, and drizzle with balsamic vinegar.

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