Winter is chicory season. Chicories are the often-labeled bitter greens, which include radicchio, endive, puntarelle, and escarole. Bunches and heads of chicory are prolific throughout the season, difficult to miss with their with dramatic frilly, spiky, and cone-headed leaves. And while their bitterness can be off-putting to some, at winter’s peak, chicories are crisp, juicy, nutty, and mildly sweet—all qualities that pleasantly balance their natural bitterness. And they are healthy to boot. Fiber-rich and loaded with vitamins C, B, and K, and nutrients such as iron, zinc, copper, and potassium, chicories are the cold season warriors that will fight to keep you healthy throughout the winter. The best way to approach these robust greens is to pair them with equally assertive yet balancing ingredients. A general rule to building good flavor is to strike a balance between bitter, sweet, sour, and heat. So check those other flavor boxes when smoothing …