The method used in this recipe can also be used to make caramelized radicchio. Simply cut two heads of radicchio into quarters and follow the recipe as written.
Ingredients
- ¼ cup duck fat or coconut oil (or unsalted butter if not dairy-sensitive)
- 1 teaspoon finely chopped garlic, or cloves from ½ head roasted garlic
- 2 tablespoons thinly sliced shallots or finely diced onions
- 4 heads endive, sliced in half lengthwise
- ½ teaspoon fine sea salt
- ¼ teaspoon fresh ground black pepper
How to Make It
- Melt the fat in a large sauté pan over low heat. (Note: If using butter, increase the heat to high and brown the butter by whisking until the butter is frothy and brown flecks appear, then reduce the heat to low. Be careful not to burn the butter; you don’t want black flecks.)
- Add the garlic and shallots to the pan and sweat the shallots until translucent, about 2 minutes.
- Add the endive halves to the pan, cut side down. Cook over low heat for 20 minutes, or until the endive is tender. Sprinkle on the salt and pepper and serve.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 103 kcal Calories from Fat: 63 kcal |
|
% Daily Value*
|
| Total Fat 7 g 20% |
Trans Fat 0.0 g |
carbohydrates 8 g 6% |
Dietary Fiber 7.8 g 21% |
Protein 3 g 6% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |