BRAISED CHICORY WITH RED WINE VINEGAR

BRAISED CHICORY WITH RED WINE VINEGAR

Ingredients:
1 tablespoon olive oil
8 chicory heads, trimmed
⅓cup chicken or vegetable stock
2 teaspoons red wine vinegar
1 teaspoon maple syrup
2 tablespoons walnut oil
1 tablespoon finely chopped chives, for garnish

Directions:
1. Heat the olive oil in a large skillet over medium heat. Add the chicory and cook, turning frequently, until lightly
browned on all sides. Add the stock, vinegar, and maple syrup and cook until it begins to boil. Reduce the heat to
low, cover, and cook for 30 minutes, or until the chicory is tender and a knife inserted into the cores meets little
resistance.
2. Remove the lid and continue simmering until the liquid has nearly evaporated, 10 to 15 minutes more. Transfer the
chicory to 4 serving bowls, drizzle some walnut oil over each, garnish with the chives, and serve immediately.
A vegetable commonly eaten in Asia and parts of Europe, chicory is most commonly used in the U.S. as a
coffee substitute—but it is very tasty when braised as a vegetable. Considered a health tonic in traditional
Chinese medicine, chicory contains a compound called inulin that has been found useful in preventing and
treating congestive heart failure. Additionally, research has found that chicory can slow a rapid heartbeat,
help lower cholesterol, and slow the progression of hardening of the arteries.
SEAWEED AND VEGETABLE MEDLEY
BENEFITS: HEART + ANTI-INFLAMMATION + METABOLISM + CLEANSING
This is another recipe that comes from Chinese centenarians I interviewed. Seaweed
has more concentrated nutrition than vegetables grown on land and has long been
considered to possess powers to prolong life, prevent disease, and impart beauty and
health. For thousands of years, this mineral-rich vegetable has been a staple in Asian
diets. Combined with the antioxidant-rich vegetables, this is one longevity recipe to
celebrate!
SERVES 4
1 (15-inch) piece kombu seaweed
10small dried Chinese mushrooms