Sautéed chicory is a delicious side dish made with very few ingredients. A simple and genuine dish made with this broad-leaved vegetable with a strong taste that sometimes tends to be slightly bitter, and which has many varieties such as Catalonia, wild chicory, field chicory, sugar loaf chicory, etc.
We can use chicory in a classic Apulian dish like fava beans and chicory, or to make tasty meatballs, or as filling for delicious savory pies. But one of the best, healthiest, and simplest ways to enjoy chicory is simply sautéed in a pan with oil, garlic, and chili pepper. This results in a completely vegetarian side dish perfect for accompanying many main dishes or even for filling savory pies or flatbreads. Just clean the chicory well, blanch it, and then sauté it in a pan with oil, garlic, and chili pepper, and it will be ready in less than 20 minutes!
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making Sautéed Chicory
- 2.2 lbs chicory
- extra virgin olive oil
- 2 cloves garlic
- chili pepper
- salt
Tools for making Sautéed Chicory
- 1 Pan
- 1 Stovetop
How to make Sautéed Chicory
To make sautéed chicory, first clean the chicory well: remove the base of the chicory heads, the tougher parts, and any damaged leaves. Rinse it thoroughly under running water to remove any soil residues.
In the meantime, pour water into a large and deep pot, and when it comes to a boil, cook the chicory by blanching it for 5 minutes.
Drain it well, squeezing out the excess water.
Pour plenty of oil into a pan and add the peeled and crushed garlic cloves or, if you like, chopped, and if using, the chili pepper.
Sauté for a few moments, then add the chicory. Season with salt and cook over high heat for a few minutes.
You can serve the sautéed chicory as a side dish for meat, fish, or vegetable main courses, or it’s delicious simply accompanied by slices of toasted bread or to season flatbreads, pizzas, and savory pies.
Simo and Cicci recommend
You can store the chicory in the fridge in an airtight container for up to 2-3 days.
