Sautéed chicory with garlic and chili pepper is one of those traditional peasant dishes that need no explanation, only remembrance and respect for their identity. A side dish that smells of memories and home, like all vegetarian and vegan recipes that are part of Mediterranean cuisine, from caponata to braised cauliflower, to pasta e fagioli and much more…
Grandma’s sautéed chicory, like spinach and mozzarella in a skillet or peppers and olives in a skillet, smells of simple kitchens, of hands holding a knife without hurry, of humble vegetables becoming rich only if treated with love and respect.
At my home the chicory used to arrive from my grandfather’s hands in large bunches, still damp with soil. It was cleaned slowly, rinsed and rinsed several times, and then plunged into boiling water before being tossed in a pan with garlic, good olive oil and chili pepper.
A humble side dish, but full of flavor, character, and Southern spirit, like all our recipes.
So this traditional sautéed chicory recipe is the usual one: few ingredients, no shortcuts.
It is the chicory that accompanies meat, eggs, rustic bread toasted and legumes such as chickpeas, beans and lentils. It is the same chicory that, if left for the next day, tastes even better! Let’s go to the kitchen to prepare sautéed chicory, but first a reminder: if you want to stay updated on my recipes, you can follow my Facebook page and my Instagram profile.
#ilcaldosaporedelsud

Take a look: