Chicory and Beans
Ingredients
- 800 gGreen chicory (washed and trimmed)
- 400 gWhite bean (cooked and drained)
- 3 pcGarlic (cloves crushed)
- 4 tbspExtra virgin olive oil
- 1 pcHot chili pepper (dried and crumbled)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 4 pcCountry bread (toasted slices)
Method
Deep green chicory leaves sautéed until tender, mingled with the melting softness of white beans. A pungent olive oil binds the bitterness of the greens with the richness of the legumes.
- 1
Plunge the chicory leaves into a large pot of boiling salted water. Cook until the stems are tender when pierced with a knife. Drain thoroughly, pressing down to remove excess water.
- 2
In a sauté pan, heat the olive oil with the crushed garlic and chili. When the garlic begins to turn golden and its aroma fills the kitchen, remove the pieces to keep only the fragrant oil.
- 3
Add the blanched chicory and white beans to the pan. Sauté over high heat so the flavors meld. The beans should start to break down slightly to create a creamy bind.
- 4
Serve warm in bowls with a slice of toasted country bread. Drizzle with a final thread of raw olive oil.
Frequently asked questions
How do you get this dish right?
- The garlic must stay golden; if it browns, it becomes acrid and masks the chicory flavor.
- If the mixture is too dry at the end, add a ladle of the bean cooking water to bind everything together.
How long does this dish keep?
Keep for 48 hours in the refrigerator. The dish is often better the next day once the flavors have infused.
