Sautéed Chicory
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
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