Sauteed chicory

Living in Italy I have discovered so many vegetables that I never imagined I would eat and others that I didn’t even know existed.  While in Canada I have been looking around in search of some of these vegetables and also I found some new ones that I’ve never seen in Italy.

Who would have thought that I would be craving black beans and not fudgee-o cookies!  Although  chocolate cheese cake is another story.

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.

So if you ever come across these amazing greens  in your local market or farmer’s market pick up a bunch and taste one of the tastiest vegetables.  Buon Appetito!

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Sauteed chicory

Prep Time

10 mins

Cook Time

2 mins

Total Time

12 mins

 

Course: Side Dish

Servings: 3 -4

Author: An Italian in my kitchen

Ingredients

• 1 pounds bunch chicory 1 1/2 /500-600 grams
• 2 tablespoons olive oil 26 grams
• 1 clove of garlic chopped
• 1/2 teaspoon salt 2 1/2 grams
• pinch of hot pepper flakes if desired

Instructions

1. Wash leaves and cut in half, cook in boiling water (unsalted) until tender but not mushy, drain well.
2. 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!