Fitadelphia: Celebrity-Chef Diet: Healthy Recipes

Michaud’s Braised Chicory
SERVES 4
1⁄2 c. olive oil
1 small yellow onion, julienned
1 garlic clove, crushed
2 anchovy fillets
1 head chicory (or endive, puntarelle or curly frisée), halved lengthwise
1⁄2 tsp. crushed red pepper flakes
1 c. white wine
Salt and pepper, to taste

1. Warm oil in a sauté pan over medium heat, and sweat onion until translucent, about 5 minutes, then add garlic and anchovies.
2. Continue to cook 2 to 3 minutes, or until anchovies dissolve, then add chicory and red pepper flakes.
3. Season with salt and pepper, and cook 5 to 6 minutes.
4. Add wine, stirring to break up browned bits on bottom of pan. Cook, covered, over low heat, until liquid has evaporated.
5. Taste for seasoning, remove and discard crushed garlic, and serve.