Best Sautéed Chicory Recipes

Sautéed Chicory image

Provided by Gina Marie Miraglia Eriquez

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.

Sauteed Chicory image

Provided by Martha Stewart

Number Of Ingredients 6

2 tablespoons extra-virgin olive oil
2 anchovy fillets, coarsely chopped (optional)
1 head radicchio (about 10 ounces), trimmed and sliced into 1/2-inch pieces
1 bunch chicory (about 1 1/2 pounds), trimmed and roughly chopped
Coarse salt and freshly ground pepper
Balsamic vinegar, for drizzling

Steps:

Heat olive oil in a large skillet over medium-high heat. Add anchovies, and cook 1 minute. Add radicchio and chicory; saute until slightly wilted, 1 to 2 minutes. Season with salt and pepper. Transfer to serving platter, and drizzle with balsamic vinegar.

Sautéed Chicory image

Yield serves 4

Number Of Ingredients 6

2 tablespoons extra-virgin olive oil
2 anchovy fillets, coarsely chopped (optional)
1 head radicchio (about 10 ounces), trimmed and sliced into 1/2-inch pieces
1 bunch chicory (about 1 1/2 pounds), trimmed and roughly chopped
Coarse salt and freshly ground pepper
Balsamic vinegar, for drizzling

Steps:

Heat the olive oil in a large skillet over medium-high heat. Add the anchovies, and cook 1 minute. Add the radicchio and chicory; sauté until slightly wilted, 1 to 2 minutes. Season with salt and pepper. Transfer to a serving platter, and drizzle with balsamic vinegar.

Sauteed Chicory. image

Provided by melissa wilkinson

Time 4m

Yield Serves 2

Number Of Ingredients 0

Steps:

Put a frying pan on a hot heat. Cut each chicory head in half lengthwise, rub with the oil and salt.
Place cut side down into the frying pan, cooking for about 2 mins until browned. Move the pan off the heat, leave in the pan for a couple of minutes.
Squeeze over the lemon juice and serve.