Sautéed Chicory
Serves: 6
Cecile Bahringer
1 January 1970
Based on User reviews:
49
Spice
48
Sweetness
43
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil4 large
Garlic Cloves (finely chopped)Directions:
1
Wash chicory
2
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
3
Drain well
4
Dry pot, then heat oil over medium heat until it shimmers
5
Cook garlic with red-pepper flakes, stirring, until golden, about 1 minute
6
Add chicory, stirring to coat
7
Increase heat to medium-high and cook, stirring occasionally, until most of liquid has evaporated, 3 to 5 minutes
8
Stir in 1/2 teaspoon salt
9
Wash chicory
10
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
11
Drain well
12
Dry pot, then heat oil over medium heat until it shimmers
13
Cook garlic with red-pepper flakes, stirring, until golden, about 1 minute
14
Add chicory, stirring to coat
15
Increase heat to medium-high and cook, stirring occasionally, until most of liquid has evaporated, 3 to 5 minutes
16
Stir in 1/2 teaspoon salt