Sautéed Chicory

Name: Sautéed Chicory
Total time: 10 min
Yield: 6 servings
Ingredients: 3 pounds chicory (about 2 heads), outer ribs discarded and remainder cut into 2-inch pieces; ¼ cup extra-virgin olive oil; 4 cloves large garlic cloves, finely chopped; ½ teaspoon hot red-pepper flakes

A simple and flavorful side dish of tender chicory sautéed with garlic and red pepper flakes in extra-virgin olive oil. This Italian-inspired preparation brings out the best in this slightly bitter leafy green.

6 servings

10 min

Published October 4, 2025

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Ingredients

•3 pounds chicory (about 2 heads), outer ribs discarded and remainder cut into 2-inch pieces
•¼ cup extra-virgin olive oil
•4 cloves large garlic cloves, finely chopped
•½ teaspoon hot red-pepper flakes

Cooking Instructions

1.
Wash chicory. Cook in an 8-quart pot of boiling salted water (3 tablespoons salt for 6 quarts water), uncovered, stirring occasionally, until tender, about 5 minutes. Drain well.
5 min
2.
Dry pot, then heat oil over medium heat until it shimmers. Cook garlic with red-pepper flakes, stirring, until golden, about 1 minute.
1 min
3.
Add chicory, stirring to coat. Increase heat to medium-high and cook, stirring occasionally, until most of liquid has evaporated, 3 to 5 minutes. Stir in 1/2 teaspoon salt.
4 min