Garlic and Vinegar Sautéed Chicory

Deep green leaves softened by blanching then pan-seared. The natural bitterness of the greens is balanced by the sharp acidity of wine vinegar and the kick of golden garlic.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 182
• Protein: 5 g
• Carbs: 3 g
• Fat: 16 g

Ingredients

• 1 kg Green chicory ( washed and trimmed )
• 3 piece Garlic ( thinly sliced )
• 4 tbsp Extra virgin olive oil
• 2 tbsp Red wine vinegar
• 1 piece Hot chili pepper optional ( chopped )
• 1 pinch Gray sea salt

Instructions

1. Blanch the chicory

   Plunge washed leaves into a large pot of boiling salted water. Cook until stems are tender when pierced with a knife. Drain thoroughly and squeeze to remove excess water.

2. Brown garlic and chili

   In a sauté pan, heat olive oil. Add sliced garlic and chili. When the garlic starts to turn golden and its aroma fills the kitchen, the base is ready.

3. Sauté and deglaze

   Add chicory to the pan. Sauté over high heat so the leaves soak up the oil. Pour in the red wine vinegar, let it reduce by half until it coats the vegetable fibers.

Chef's tips

• Squeeze the chicory well after blanching, otherwise excess water will prevent the oil from properly coating the leaves.
• The garlic should be golden, not black. If it burns, the bitterness becomes unpleasant.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Reheat gently in a pan.