1 head Puntarella chicory (1½to 2 lb.)
2 Tbs. olive oil
2 medium onions, diced
1 ½ Tbs. tomato paste
½ tsp. kosher salt
About 1 cup water
½ Tbs. capers (preferably small, if large, chop)
Pepper
1 to 2 tsp. balsamic vinegar
Cut leaf-stems from Puntarella base, leaving interior shoots intact.Wash leaf-stems well, especially at the base; thin-slice or chop small.Cut apart shoots, trimming off hard base part as you go.Slice into 1” lengths, or thereabouts, keeping tips whole.Rinse.
Heat oil in wide pan over moderate heat.Add onions and cook until well browned.Meanwhile, mix tomato paste, salt, and water.Add to onions.Stir in chopped leaf-stems.
Simmer, tightly covered, until Puntarella is tender, not crunchy, stirring now and then.Timing varies; 15 minutes is average, but more or less is not unusual.If mixture threatens to scorch, add a spoonful of water.
Stir in capers.Spread shoots over green.Cover and simmer until shoots are as tender as cooked broccoli stems or asparagus, stirring now and then.Timing varies: Start tasting for doneness at 4 minutes, but expect longer.Off heat, season.Gradually add vinegar, tasting.Serves 4.
