Food & Cooking Recipes Appetizers Sauteed Chicory 3.7 (7) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: LISA HUBBARD Servings: 4 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. Ingredients 2 tablespoons extra-virgin olive oil 2 anchovy fillets, coarsely chopped (optional) 1 head radicchio (about 10 ounces), trimmed and sliced into ½-inch pieces 1 bunch chicory (about 1 ½ pounds), trimmed and roughly chopped Coarse salt and freshly ground pepper Balsamic vinegar, for drizzling Directions 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. Print