When our friends at Good Eggs asked Neka to create an easy, tasty dish highlighting winter’s best produce, she came up with this recipe for Roasted Treviso and Escarole. Chicories are full of fiber and inulin to help reduce glucose and LDL cholesterol levels, and packed with minerals like iron, manganese, copper, and potassium, and when roasted, they caramelize into crisp, golden leaves.
Roasted Treviso and Escarole
2 heads escarole, outer leaves removed and cut into 4 wedges
5 to 6 heads Treviso, cut lengthwise
6 to 8 tablespoons olive oil
Preheat oven to 400°F.
Oil a baking sheet, and arrange the escarole and treviso. Drizzle half the olive oil over the leaves, and sprinkle with salt and pepper.
Bake 10 to 12 minutes, then flip the leaves. Bake another 5 to 7 minutes
Remove from oven, drizzle with the remaining oil, and bake for a final 5 minutes.