Sautéed Radicchio, Endive and Chickpeas

Sautéed radicchio and Belgian endive are tossed with a chickpea and walnut mixture for a hearty side.

3 heads radicchio
3 heads endive
3 cloves garlic
extra-virgin olive oil
1-15½ oz can chickpeas or cannellini beans, drained and rinsed
¾ cup walnuts

Tear radicchio and endive leaves into bite-size pieces and rinse in a strainer. Shake out all of the water.

In a large skillet, sauté 2 cloves of chopped garlic with about 2 Tbsp. of oil. When garlic is beginning to slightly brown, throw in the radicchio and endive. Season with salt and pepper and drizzle with a bit more olive oil. Stir radicchio and endive and cook until softened, about 5 minutes. Stir occasionally to avoid browning too much.

Meanwhile in a smaller skillet, add remaining chopped garlic clove with a Tbsp. of olive oil. As garlic browns, add chickpeas and the ¾ cup of walnuts. Season with a little salt and pepper and a drop of olive oil and stir.

Cook for 3 minutes, until chickpeas are heated through.

Pour radicchio and endive into a serving bowl. Then pour the chickpea and walnut mixture on top.

Serve warm.

Makes 4 servings.