1½ pounds chicories, such as endives and small radicchios
1 tablespoon unsalted butter
1 tablespoon olive oil
¼ cup chicken stock
2 tablespoons dry white wine
2 tablespoons fresh lemon juice
1 teaspoon sugar
½ teaspoon salt
1. Trim the ends of the endives and radicchios without breaking the heads apart. Halve the endives lengthwise and cut the radicchios into wedges
2. In a large skillet with a lid, melt the butter and oil over medium heat. Arrange the chicories, cut-side down, in the skillet and cook until beginning to soften and brown, 3 to 4 minutes. Flip the chicories and brown on the other side, about 3 more minutes.
3. Whisk the chicken stock, wine, lemon juice, sugar and salt in a small bowl. Pour over the chicories and bring to a boil. Reduce the heat to low, cover the skillet, and simmer until the chicories are tender, about 10 minutes.
4. Remove the lid, increase the heat to medium-high, and cook until the liquid evaporates and the chicories are caramelized. Season with additional salt to taste and serve warm, garnished with fresh thyme.
Lynda Balslev is an award-winning food writer, editor and recipe developer based in the San Francisco Bay area. She authors the nationally syndicated column and blog TasteFood, and co-authored the cookbook Almonds: Recipes, History, Culture (2015 Silver Medal Winner Independent Publisher Awards). She is the 2011 recipient of the Chronicle Books Award (Recipe Writing) to the Symposium for Professional Food Writers, and a 2018 Fellowship Award recipient to the Symposium for Wine Writers at Meadowood, Napa Valley. Lynda’s writing and photography have been recognized by the New York Times Diners Journal, the Los Angeles Times, The Huffington Post and more.