Sauteed Chicory

• 2 tablespoons extra-virgin olive oil
• 2 anchovy fillets, coarsely chopped (optional)
• 1 head radicchio (about 10 ounces), trimmed and sliced into 1/2-inch pieces
• 1 bunch chicory (about 1 1/2 pounds), trimmed and roughly chopped
• Coarse salt and freshly ground pepper
• Balsamic vinegar, for drizzling

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the anchovies, and cook 1 minute.
3. Add the radicchio and chicory; saute until slightly wilted, 1 to 2 minutes.
4. Season with salt and pepper.
5. Transfer to a serving platter, and drizzle with balsamic vinegar.

extravirgin olive oil, anchovy, radicchio, chicory, salt, vinegar

Taken from www.epicurious.com/recipes/food/views/sauteed-chicory-392726 (may not work)