A very tasty Italian inspired warm salad of winter green vegetables combined with toasted nuts and orange zest.
Heat oil in a large pot or wok over medium high heat. Add endive and radicchio and cook, stirring constantly, until just wilted, about 5 minutes. Add capers, olives, pepper flakes and currants and cook, tossing gently, for another 15 seconds. Drizzle with olive oil and lemon juice and sprinkle pine nuts and orange zest on top. Serve immediately. Serves 4 to 6 Recipe and photo courtesy of Whole Foods Market