You Should Braise Some Chicories

If you’ve had it with parsnips, consider escarole, radicchio, and endive

Photo: Natthakan Jommanee/EyeEm via Getty Images

Even if you’re coming off some sort of restrictive January-only diet, this is a good weekend to take an hour to braise chicories.

The important thing to know about leavy endive, escarole, and radicchio is that they’re usually bitter, but firm and crisp and a showstopper on the plate. All add texture to salads and are a real treat with a little heat, which mellows their flavor. (As far as seasonality: If you’re in a more temperate climate, you can still get local chicories.)

In the first recipe, I tend to grab Belgian endive, with its shape that’s perfect for braising whole or halved. But you can do the same with escarole and radicchio, too.

Braised Endive, Escarole, or Radicchio with Prosciutto

Ingredients

• 2 tablespoons olive oil
• 4 Belgian endive, trimmed, damaged leaves removed, or about 1 pound escarole or radicchio, chopped or trimmed
• ¼ cup chopped prosciutto or other dry-cured ham
• ½ cup chicken, beef, or vegetable stock, or water
• Salt and pepper
• 1 teaspoon fresh lemon…