SAUTéED CHICORY

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Sautéed Chicory image

Provided by Gina Marie Miraglia Eriquez

Categories     Garlic     Leafy Green     Side     Sauté     Vegetarian     Quick & Easy     Dinner     Healthy     Vegan     Potluck     Gourmet     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 12 (side dish) servings

Number Of Ingredients 4

3 pounds chicory (about 2 heads), outer ribs discarded and remainder cut into 2-inch pieces
1/4 cup extra-virgin olive oil
4 large garlic cloves, finely chopped
1/2 teaspoon hot red-pepper flakes

Steps:

  • 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.
  • Dry pot, then heat oil over medium heat until it shimmers. Cook garlic with red-pepper flakes, stirring, until golden, about 1 minute.
  • 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.

*** Explore more Sautéed Chicory Recipes »

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