Red stem chicory, a recent variety of chicory (Cichorium intybus), is distinguished by its bright red stems that contrast with green or reddish leaves, depending on the cultivar. This chicory is appreciated not only in cooking, where it enriches salads, gourmet dishes, and soups, but also as a decoration for the centerpiece thanks to its vibrant colors. It pairs well with sweet or acidic dressings, such as balsamic vinegar or citrus, which enhance its taste. Red chicory is spreading and is already gaining popularity in farmers’ markets and specialty stores.
TASTE
Red stem chicory has a bitter taste, but more balanced than other varieties. Its stems are thick and crunchy, with a juicy texture. With the winter cold, the flavor intensifies, the crunchiness increases, and the color becomes even more vivid, making it sweeter and less bitter.
SEASONALITY – #red stem chicory is typically ready for harvest between fall and winter. The harvest window may vary depending on the variety and local climate, but generally, it takes place between October and January.
RECIPES
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Autumn, Winter
- Energy 81.55 (Kcal)
- Carbohydrates 9.74 (g) of which sugars 2.33 (g)
- Proteins 1.64 (g)
- Fat 4.84 (g) of which saturated 0.72 (g)of which unsaturated 0.07 (g)
- Fibers 4.50 (g)
- Sodium 392.88 (mg)
Indicative values for a portion of 135 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
Red Stem Chicory in a Pan
- 1 head chicory (red stem – 7-10 oz)
- Half onion (about 3.5 oz)
- 1 tablespoon extra virgin olive oil (or peanut oil)
- as needed water
- as needed salt (and mixed aromatic herbs)
As an alternative to onion, you can sauté with garlic and chili pepper.
And if desired, add some anchovy fillets or crumbled sausage.
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Read the nutritionist’s opinion at the bottom.
Tools
- Pan wok type
- Ladle
Red Stem Chicory in a Pan
Clean and finely slice half an onion. Heat a tablespoon of oil in a pan, add the onion and let it soften over medium heat for about 5 minutes.
Meanwhile, wash the head of red stem chicory, then cut only the red stalks into regular pieces. Add them to the onion.
Mix well, pour a little water to aid cooking, and cover with a lid. Cook for about 5 minutes. Add salt and flavor with your favorite herbs or spices.
Now, coarsely chop the green leaves of the chicory and add them to the sauté, stirring occasionally and cooking until the chicory becomes tender and all the water has evaporated.
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Wash the innermost and tender red stems of the red stem chicory, then slice them thinly.
Add them to the mixed salad. Dress according to your preferences.
Other ways to cook it
Baked chicory with oil and spices: cut the chicory into large pieces, season with oil, salt, pepper, and spices to taste, then bake at 356°F for 20-30 minutes. It will become slightly crispy, with a more delicate bitterness.
Lemon and pine nuts chicory: blanch the chicory for about 5 minutes and drain it. Toast the pine nuts in a pan with a drizzle of oil, then add the chicory and sauté for a few minutes, salt. Season with lemon juice and zest.
Sweet and sour chicory: blanch the chicory, then sauté it in a pan for a few minutes. Meanwhile, prepare a dressing with vinegar, sugar, salt, and raisins. Add it to the chicory and continue cooking for another 5 minutes, until the liquid has reduced, and the chicory has absorbed the flavors.
Chicory cream: cook the chicory in water with diced potatoes. Once cooked, blend everything and adjust the salt. Serve and drizzle with a raw extra virgin olive oil.
Steamed: preserves its nutrients without altering its flavor, making it a light and healthy side dish.
Broad beans and chicory: boil the chicory and drain it. Prepare the broad bean puree and place it on the plate. Lay the chicory over the puree and serve, as per Salento tradition, with fried peppers and fried fish.
Chicory omelet: beat the eggs with salt, add the cooked chicory (and if desired, grated cheese or nutritional yeast flakes), then pour the mixture into a hot pan. Cook on both sides until golden.
Baked au gratin: arrange the chicory leaves in a baking dish, season with béchamel or grated cheese and breadcrumbs, then bake until golden and crispy.
Chicory risotto: add the chopped chicory during the risotto cooking, adding the vegetable broth. At the end of cooking, stir in butter and parmesan cheese.
Sautéed with tomato and olives: fry garlic and chili in oil, add blanched chicory, cherry tomatoes (or tomato sauce), and black olives. Sauté everything for a few minutes, an ideal recipe as a side dish or pasta sauce.
Chicory and bean soup: boil the chicory, squeeze it, and sauté in a pan with chili, garlic, and extra virgin olive oil. Add the boiled beans with their water, cook until you get a soup, and serve with croutons.
FAQ (Questions and Answers)
How to cultivate red stem chicory?
This variety of chicory is appreciated for its natural resistance to fungal diseases and insects, requiring fewer phytosanitary treatments than other types. It is therefore particularly suitable for organic and sustainable cultivation. Its compact and orderly growth, with leaves arranged around the central ribs, makes it ideal both for open field cultivation and in restricted spaces such as home gardens or pots. Red stem chicory adapts well to various types of soil, preferring well-drained and rich in organic matter, and is resistant both to cold and arid climates if well irrigated. Finally, it matures in average times, about 60-80 days from sowing, making it perfect for quick crop succession or rotation.
This variety of chicory is appreciated for its natural resistance to fungal diseases and insects, requiring fewer phytosanitary treatments than other types. It is therefore particularly suitable for organic and sustainable cultivation. Its compact and orderly growth, with leaves arranged around the central ribs, makes it ideal both for open field cultivation and in restricted spaces such as home gardens or pots. Red stem chicory adapts well to various types of soil, preferring well-drained and rich in organic matter, and is resistant both to cold and arid climates if well irrigated. Finally, it matures in average times, about 60-80 days from sowing, making it perfect for quick crop succession or rotation.
NUTRITIONAL benefits
The nutritionist Carlotta De Rosa says:
🌱 The RED STEM CHICORY is a vegetable rich in benefits
💪 Source of vitamins A, C, K, and minerals like calcium, iron, and potassium
✨ Rich in antioxidants that counteract cellular aging
🔥 Only 17 kcal per 100g, perfect for a slimming diet
🌿 Natural detoxifying action
🌸 Source of fiber that promotes intestinal transit
⚖️ Helps digestion thanks to inulin
💖 Chicory is perfect to enrich your diet in a healthy and tasty wayThe nutritionist Carlotta De Rosa says:
🌱 The RED STEM CHICORY is a vegetable rich in benefits
💪 Source of vitamins A, C, K, and minerals like calcium, iron, and potassium
✨ Rich in antioxidants that counteract cellular aging
🔥 Only 17 kcal per 100g, perfect for a slimming diet
🌿 Natural detoxifying action
🌸 Source of fiber that promotes intestinal transit
⚖️ Helps digestion thanks to inulin
💖 Chicory is perfect to enrich your diet in a healthy and tasty way
