Radicchio and Endive
John Contratti shows Lucinda how to prepare a favorite recipe for sauteed leafy vegetables topped with chickpeas and walnuts.
Tear radicchio and endive leaves into bite-size pieces and rinse in a strainer. Shake out all of the water.
In a large skillet, saute 2 cloves of chopped garlic with about 2 tablespoons of oil. When garlic is beginning to slightly brown, throw in the radicchio and endive. Season with salt and pepper and drizzle with a bit more olive oil. Stir radicchio and endive and cook until softened, about 5 minutes. Stir occasionally to avoid browning too much.
Meanwhile in a smaller skillet, add remaining chopped garlic clove with a tablespoon of olive oil. As garlic browns, add chickpeas and the 3/4 cup of walnuts. Season with a little salt and pepper and a drop of olive oil and stir. Cook for 3 minutes, until chickpeas are heated through.
Pour radicchio and endive into a serving bowl. Then pour the chickpea/walnut mixture on top. Serve warm.