Sautéed Chicory
Ingredients
- 1 kgGreen chicory (washed and trimmed)
- 3 pcGarlic (finely sliced)
- 4 tbspExtra virgin olive oil
- 1 pcHot chili pepper (chopped)
- 1 pinchGray sea salt
Method
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.
- 1
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 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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Reheat in a pan with a drizzle of oil.
