Chicory sautéed with tomatoes, an easy and quick side dish, perfect to accompany meat-based main courses.
A different way to bring one of my favorite vegetables to the table.
The common chicory, the most used one, has a biological cycle that lasts all year round, the leaves grow during the fall and last all winter.
It is found all over the world and grows on the edges of paths, in cultivated fields, and even in uncultivated land.
It has purifying and detoxifying functions for the liver or intestines.
In medicine, the most used part is the stem, while in cooking the leaves with a bitter taste are the most appreciated, even for decoctions and syrups.
Below I leave you some recipes to use chicory in an easy and tasty way.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Boiling, Stove
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 0.66 lbs chicory (cleaned, net of waste)
- 1.25 cups tomato sauce
- 1.25 cups water
- 0.5 oz coarse salt (for cooking the chicory)
- 0.14 oz fine salt (for the sauce)
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic
Tools
- 1 Knife
- 1 Cutting board
- 1 Pot
- 1 Pan
- 1 Colander
- 1 Spatula
Steps
To make Chicory sautéed with tomatoes, first clean the chicory.
Remove the stem and cut it into pieces of about 2-3 inches.
Wash it well under cold running water and blanch it for 20 minutes in plenty of salted water.
Drain it.
In a pot, brown the garlic in the oil for 2 minutes.
Add the tomato sauce, water, and salt.
Mix.
Cook for 10 minutes.
Add the drained chicory and cook for another 10 minutes.
Serve the side dish hot.
