Food & Cooking Recipes Dinner Recipes Dinner Side Dishes Radicchio and Endive Side Dish 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 28, 2013 Print Rate It Share Share Tweet Pin Email Sauteed radicchio and Belgian endive are tossed with a chickpea and walnut mixture for a hearty side. Ingredients 3 heads radicchio 3 heads endive 3 cloves garlic Extra-virgin olive oil 1 15.5 ounce can chickpeas or cannellini beans, drained and rinsed ¾ cup walnuts Directions 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. Rate it Print