Heat a griddle pan over a high heat until nearly smoking. Rub the chicory and radicchio quarters with the olive oil and season. In batches, griddle on all sides until tender and the leaves have slightly blackened. Drizzle over the saba or balsamic vinegar to serve.

I trim off about ¼-½ inch (1cm) off the stems before washing. Wash the leaves and drain, I like to leave them whole but you can cut them in half if you prefer. Cook the greens in either a large pot of boiling water (unsalted) or steam until tender but not mushy, drain well. In medium frying pan add the olive oil, garlic and hot pepper flakes if using, cook 1 minute, then add the chicory and salt toss gently until heated through 1-2 minutes. Serve immediately, with a squeeze of lemon if desired. Enjoy!