Chicory directly in the pot, cooked without the need to blanch it, for an even more intense flavor and faster preparation times.
The chicory is a spontaneous herbaceous plant, various species are available in the market, but the most common are the wild and the Catalonian. Of the latter, we also consume the tips for typical dishes like puntarelle.
Chicory is mainly composed of water but is very rich in antioxidants, minerals, and vitamins, and is also considered a true detox and anti-inflammatory plant. Its uses in herbal medicine are numerous.
Returning to its use in the kitchen, chicory is one of the foods lowest in calories and therefore well-tolerated in all diets. Its slightly bitter taste sometimes makes it unappreciated, but in reality, with strong seasonings like garlic, oil, and chili pepper, this characteristic blends perfectly.
As a rule, chicory is boiled in salted water before being sautéed in a pan, but in this recipe, I will explain how to cook it directly in the pot.
For those who love quick-to-prepare vegetable dishes, I also recommend
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 78.03 (Kcal)
- Carbohydrates 6.51 (g) of which sugars 0.04 (g)
- Proteins 1.44 (g)
- Fat 5.99 (g) of which saturated 0.87 (g)of which unsaturated 0.07 (g)
- Fibers 4.33 (g)
- Sodium 199.00 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 bunch chicory
- 2 cloves garlic
- 1 chili pepper (or crushed red pepper)
- 2 tablespoons extra virgin olive oil
- 1 glass water
- to taste coarse salt
Tools
To cook the chicory in the pot, I recommend using a pot with a high edge, 10-11 inches in diameter.
- 1 Pot
Steps
The chicory prepared this way will be very tasty thanks to the added aromas, the slightly spicy flavor will be the final touch. If you don’t like chili pepper, try replacing it with pepper, but I assure you that a hint of chili pepper is just ideal. Pair it with fresh bread for an excellent side dish, but it also becomes a second course for vegetarians and vegans.
Clean the chicory and wash it well, I recommend soaking it with a bit of baking soda then rinse well. Cut it into pieces and place it in the pot. Add salt, chili pepper, garlic, oil, and the glass of water. Cover with the lid and bring to high flame for the first five minutes then lower the flame and, stirring occasionally, bring to the end of cooking. It will take no more than about 20 minutes.
NOTES
Chicory is normally served hot, but this very tempting recipe is also good at room temperature, so you can fill fantastic sandwiches with this chicory that will remain soft and tasty.
We can also use this chicory among appetizers accompanied by good cheese, it is truly unique.
If you liked the recipe or have questions, do not hesitate to comment here or on social media Facebook, Pinterest, Instagram, and X.
