How to clean chicory

• The catalogna chicory is the variety I talk about today and should be eaten cooked. This is the long, jagged-leaf variety that in the center has what we all know as puntarelle, which are eaten raw — but I will cover those in another article.

• To clean chicory, remove the base of the head and trim the end of the stalks if they are too thick and white because they are usually very tough.

  If you want to avoid cutting them off you can make a lengthwise slit to split each white stalk in half so it will cook much faster.

• Then remove any leaves with spots or that are yellowed and immediately wash the chicory in plenty of cold running water several times, leaving it to soak to remove impurities.

  If you cut the stalks and the leaves, wash all parts of the chicory separately several times and then let them drain.

• If the bitter taste of chicory is a barrier that prevents you from using it often, I’ll reveal how you can reduce it. The first thing you can do is cook the chicory with an onion and a potato cut into chunks.

  The potato absorbs some of the bitterness released by the chicory into the water. So peel and cut the potato into two or three pieces, boil it for 10 minutes, then add the chicory stalks, cook another 10 minutes and add the green leaves, cooking until the leaves are tender. Drain, squeeze out the excess water and proceed with the recipe you want to make.

• Cook the chicory with one teaspoon of baking soda added to the water; it should be noted that baking soda will substantially darken the bright green color characteristic of chicory.

• You can cook chicory with the juice of one lemon and some lemon slices in the cooking water; doing so will give the chicory a slightly sweet note.

• You can simply blanch the chicory and then store it in the freezer. Immerse the chicory in lightly salted boiling water for 5 or 6 minutes, then drain and immediately plunge it into a bowl of very cold water or, better, ice water for 10 minutes. Drain, squeeze out the excess water and spread it on a clean towel to dry.

• You can keep it in an airtight container for 2 days in the refrigerator or in the freezer for 1 month.

• To cook chicory in a pot, bring plenty of salted water to a boil and only when it is boiling add the chicory and let it cook for at least 15 minutes.

  If you have cut the stalks, cook them first for 5 minutes before adding the leaves, so the chicory will be ready to be simply dressed with oil and chili and eaten right away.

• Or you can sauté it in a pan after blanching with garlic, oil and chili pepper.

• You can steam chicory to preserve almost all the nutrients of this vegetable.

  In a pot add about three finger-widths of water (about 2 in) and, if you like, flavor it with the herbs you prefer.

• Place the steam basket on top and insert both the stalks and the leaves, well washed and cut into large pieces.

  Cook over low heat and from the boil check at 20 minutes, turn off, remove the chicory and dress it or quickly sauté it in a pan.

• To cook chicory in the microwave, wash it well, separate the stalks from the leaves and place them in a glass container such as Pyrex, add about 1/2 inch (1–1.5 cm) of water, cover with plastic wrap suitable for food.

• Cook at 650–700 W for 8 to 10 minutes, remove the plastic wrap and let it cool slightly before squeezing and then sautéing or dressing.

• Finally, you can cook chicory directly in a pan, especially if the leaves are small, tender and fresh.

• Wash and let the chicory drain, add to the pan one crushed whole clove of garlic, some aromatic herbs and add the chicory. Stir to season, then cover with a lid, lower the heat and cook for 15 minutes, stirring occasionally.

• ENJOY YOUR MEAL