Sautéed chicory, a quick, healthy, and nutritious vegetarian recipe, just a lot of good vegetables cooked directly in a pan. For this recipe, tender chicory plants, not too old, are essential. We clean them and cook them directly in a pan, stewed, with garlic, oil, and chili pepper for a perfect mix of flavors and aromas. Chicory, as you well know, has a slightly bitter taste, and if you like to feel its accentuated flavor, this is the right recipe for you, it becomes delicious, the bitterness is felt, but it’s really pleasant, so much that it will make you say more and more until you finish the dish. Let’s see how to prepare them, and if the chicories are tougher, I recommend boiling them first in boiling water and then sautéing them later in a pan with garlic and chili pepper.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Sautéed Chicory for 2 People
- 2 bunches tender chicory
- 1 glass water
- to taste olive oil
- to taste salt
- 1 clove garlic
- 1 chili pepper
Tools
- 1 Pan
- 1 Bowl
- 1 Knife
Steps
Cut the chicory at the base to remove the root. Wash it leaf by leaf, then cut it smaller, into 2 or 3 pieces depending on its length.
In a non-stick pan, add some olive oil, with 1 clove of garlic in its skin, and a whole chili pepper; break it if you want a decidedly spicier taste.
Slightly heat the oil and add the washed and cut chicory.
Season with a pinch of salt, as the vegetables are already flavorful. Pour in a glass of water, and cover.
Lower the heat to medium and let it cook for about 15-20 minutes, until tender.
At the end of cooking, if there’s too much water left in the pan, raise the heat and remove the lid to let it dry a bit.
Serve hot our sautéed chicory.
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