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Braised Chicory with Parmesan & Pine Nuts

Braised Chicory with Parmesan & Pine Nuts

Elaine Khosrova
With its slightly peppery flavor, chicory (a.k.a. curly endive) is an appetizing partner to nutty Parmesan.


  • 3 tablespoon pine nuts
  • 3 tablespoons olive oil
  • ½ cup chopped red onion
  • 3 cloves garlic slivered
  • 1 pound chicory coarsely chopped (about 7 cups)
  • ¼ teaspoon salt
  • ½ cup finely grated Parmesan plus shavings for garnish


  • 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.
  • 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.
  • Plate portions of vegetable mixture, topping each with pine nuts and Parmesan shavings. Serve warm or at room temperature.

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