Sauteed Chicory Greens, a fast and easy side dish. Cooked Greens sauteed in olive oil, garlic and a sprinkle of salt.
Chicory Greens
Chicory GreensLiving in Italy I have discovered so many vegetables that I never imagined I would eat and others that I didn’t even know existed.
And while in Canada I have been in search for some of these vegetables, I also found some new ones that I have never seen in Italy (just to let you know this is an updated post from June 25, 2014).
Now I can say that yes I can find sweet potatoes, beets and corn on the cob just to name a few.
Who would have thought that I would be craving black beans and not fudgee-o cookies! Although chocolate cheese cake is another story.
What do Chicory Greens Taste like?
It has a bitter and spicy taste but mellows once cooked.
Chicory in Italian is called cicoria, which can be planted or is picked in the middle of patches of grass.
You really have to know what you are looking for because what you think may be chicory might not be, that being said,
my mother-in-law has been known to search for cicoria in the pouring rain, believe me there is nothing like wild chicory.
Although now she just sticks to planting her own, or she did, now her daughter has taken over.
More Greens that taste delicious Sauteed.
- spinach
- swiss chard
- cabbage
Italians steam or boil the greens until tender then either sautee with olive oil, chopped garlic and a little salt or just toss without sauteing.
So if you ever come across these amazing greens in your local market or farmer’s market, pick up a bunch and sautee yourself some greens. Buon Appetito!
Sauteed Chicory Greens
Ingredients
- 1 bunch chicory (1 pound /500-600 grams)
- 2-3 tablespoons olive oil (26-39 grams)
- 1-2 cloves garlic chopped
- 1/2 teaspoon salt (2 1/2 grams)
- pinch of hot pepper flakes (if desired)
Instructions
- Wash leaves and cut in half (or leave whole), cook in boiling water (unsalted) until tender but not mushy, drain well.
- In medium frying pan add olive oil and garlic, then add the chicory, salt and hot pepper flakes, toss gently, heat 1 -2 minutes on medium heat. Serve immediately, with a squeeze of lemon if desired. Enjoy!
Nutrition
jeanne Nielsen says
I am currently living in Italy and have eaten ‘chicoria ripassata’ many times and loved it each and every time. Now I have twice purchased fresh chickory greens from my local farm market and have twice prepared it and thrown it away as it was too bitter to eat. HELP!!!
Rosemary says
Hi Jeanne, there are a few ways you can do it, 1. Wash the chicory well and soak it for a couple of hours in cold water and ice before boiling it. Squeeze it very well before boiling it. 2- Wash the chicory then immerse it for a couple of hours in cold water and ice and then boil it, adding 2-3 potatoes while boiling (the potatoes will absorb the bitterness of the chicory). When cooked, drain everything and squeeze the chicory well to completely eliminate the cooking liquid. 3. Boil the chicory, drain it and immerse it for 20 minutes in cold water and lemon, then squeeze it well to remove all the liquid. 4- Boil the chicory with a teaspoon of bicarbonate added to the water, then drain and squeeze it very well to completely eliminate the cooking liquid. I hope one of these help with the bitterness. Let me know.
Lucile Stachowiak says
Good Morning Rosemary:
Reading over your recipes came across the for chicory. Brings back memories when I was a kid back in Buffalo New York. My father used to go and pick the dandelions, bring them home my mother used to rinse them off in cold water. The young ones she made into a salad, the older ones sauted them just like your recipe, good piece of italian bread wonderful sandwich. People don’t know what they’re mssing.
Rosemary says
Hi Lucile, exactly, people don’t know, one of the most delicious things to eat. And yes a tasty sandwich too!
Ari Glo says
I’m an American woman living in Argentina and I really connect with you…living in Italy. Thanks for your blog. I enjoy it and look forward to it.
Rosemary says
Hi Ari, thanks so much, so glad you enjoy the blog. All the best to you.
Rob says
As a child, I used to hate chicory! Now as an adult, I love it. It reminds me of my parents garden, dinners with cicoria con penne, crusty bread and wine (served in small tumblers over course!).
Rosemary says
Hi Rob, it’s funny how something we used to hate and now brings back great memories, chicory is such a versatile veg. Take care.
Cheryl says
Is this Cichorium intybus? I would like to find the plant and identify it. Thanks!
Rosemary says
Hi Cheryl this is what is called cicory puntarelle. https://en.wikipedia.org/wiki/Puntarelle. Hope that helps.
Bill Maltsberger says
I have a LOT of wild chicory, Cichorium intybus, in my garden in Sacramento, CA. I love it and want recipes and growth tips. It is wild and robust during the wet winter season.
Victir says
In Puglia, Italy, it is paired with fava beans made soft by pre-cookin it.
Check out recipe. It is wonderful
Mar says
quant’è bbona la cicoria!!!!
Rosemary says
Puoi dirlo forte, Mar! 🙂
rose says
Thanks Katherine, I will do that. have a great weekend!
Katherines Corner says
this is wonderful. I hope you shared it at the hop today. Hugs!