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Braised Chicory with Parmesan & Pine Nuts

Braised Chicory with Parmesan & Pine Nuts
With its slightly peppery flavor, chicory (a.k.a. curly endive) is an appetizing partner to nutty Parmesan.
  1. 3 tablespoon pine nuts
  2. 3 tablespoons olive oil
  3. ½ cup chopped red onion
  4. 3 cloves garlic, slivered
  5. 1 pound chicory, coarsely chopped (about 7 cups)
  6. ¼ teaspoon salt
  7. ½ cup finely grated Parmesan, plus shavings for garnish
  1. In a large skillet over medium heat, toast pine nuts lightly; remove from skillet and set aside. Heat oil in skillet; add onion and cook 3 to 4 minutes or until translucent. Add garlic and red pepper flakes; sauté for 3 minutes.
  2. Add two-thirds chicory and salt to onion mixture. Cook just until chicory wilts. Remove skillet from heat and add remaining third chicory and grated cheese, stirring to blend.
  3. Plate portions of vegetable mixture, topping each with pine nuts and Parmesan shavings. Serve warm or at room temperature.
culture: the word on cheese https://culturecheesemag.com/

Elaine Khosrova

Elaine Khorova is the original Editor-in-Chief of culture magazine and the current recipe writer extraordinaire. She resides in the Hudson Valley of New York where she is working on a book about the history of butter.

Liz Clayman

Photographer and food stylist