Garlic and Vinegar Sautéed Chicory
30 min
total
4
people
182
calories per serving
Ingredients
4 people
- 1 kgGreen chicory (washed and trimmed)
- 3 pcGarlic (thinly sliced)
- 4 tbspExtra virgin olive oil
- 2 tbspRed wine vinegar
- 1 pcHot chili pepper (chopped)
- 1 pinchGray sea salt
Method
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.
- 1
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Reheat gently in a pan.
4.5
8 reviews
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