Cicoria Ripassata

Dark green chicory leaves, tender and glistening with olive oil. Golden garlic releases a bold aroma that balances the plant's natural bitterness with a sharp kick of chili heat.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 180
• Protein: 5 g
• Carbs: 3 g
• Fat: 16 g

Ingredients

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

Instructions

1. Blanch the chicory

   Plunge the chicory into a large pot of boiling salted water. Cook until the stalks soften and can be easily crushed between your fingers. It should lose its stiffness without turning to mush.

2. Drain and squeeze

   Drain the leaves. Once cooled, squeeze them firmly between your hands to remove as much water as possible. The chicory must be compact and nearly dry before hitting the pan.

3. Sauté in the pan

   Heat the oil with sliced garlic and chili. When the garlic turns golden and the aroma fills the kitchen, add the chicory. Sauté over high heat so the greens soak up the flavored oil.

Chef's tips

• Don't skip the squeezing step: if the chicory is wet, it will boil in the oil instead of frying.
• The garlic should be golden blond. If it turns brown or black, it will be acrid and ruin the dish.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Reheat in a pan with a drizzle of oil.