Good hot and steaming – but also cold – the boiled catalog chicory is an easy and quick side dish to prepare.
My father is an enthusiastic gatherer of edible wild herbs, and among these is the wild chicory or field chicory.
When it is not available, I buy the catalog chicory or field chicory, which is less bitter and more delicate, similar in taste to lettuce.
“Friend of the liver and not opposed to the stomach.” This is how the physician Galen defined it.
You can enjoy it as a simple side dish – light and rich in fiber – or use it as an ingredient in soups, pureed soups, and stews.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients
- 1 head chicory (catalog or field chicory)
- to taste water
- 1 pinch salt
- 1 pinch baking soda
- 1 drizzle extra virgin olive oil (raw)
Suggested Tools
- Knife
- Cutting Board
Preparation
Catalog chicory is usually less dirty with soil or sand than wild chicory.
Cut off the base of the head and remove the damaged outer leaves.
If the chicory is very dirty:
– fill the sink with water;
– immerse the leaves and shake them well;
– empty the dirty water and repeat if necessary.If the chicory is already quite clean, simply rinse it under running water to remove any soil or sand residues.
Transfer it to a colander and let it drain.
You can leave the leaves whole, cut them in half, or into smaller pieces.
When boiling it, use as little water as possible to best preserve its beneficial properties.
In a pot, bring salted water to a boil.
Add the chicory and a pinch of baking soda to keep it a bright green color and let it cook for 10-15 minutes until the stalks are tender and to the desired consistency.With the help of a slotted spoon, transfer it to a bowl.
Season with a pinch of salt and drizzle with extra virgin olive oil.
Plate it.
Your boiled catalog chicory is ready.
Enjoy your meal!
If you struggle to digest raw lettuce [bloating, intestinal discomfort, stomach ache], try:
– boiled or blanched lettuce;
– cooked iceberg lettuce.Cooked iceberg lettuce:
– wash and cut the leaves into pieces;
– bring a couple of inches of water to a boil with a pinch of salt;
– add the lettuce and cook until wilted, more or less crunchy to taste.
Plate with its cooking water and a drizzle of raw oil.
Consume immediately as it tends to darken.
Storage, Tips, and Variations
If there’s leftover, don’t throw away the chicory’s cooking water.
You can use it:
– as a base for soups and stews;
– as a vegetable broth;
– to cook pasta or rice;
– to color a dough.
It should be used immediately or at most within 24 hours and stored in the fridge.
Boiled chicory can be stored in the fridge in an airtight container for 1-2 days.
You can add vinegar or lemon juice.
You can sauté it in a pan with garlic and chili pepper.
It’s also great cold as a salad.
FAQ (Questions and Answers)
Differences between catalog chicory and puntarelle
The catalog chicory or asparagus chicory is the entire head.
It is generally consumed cooked.
The puntarelle are the tender internal shoots at the center of the catalog chicory.
They are generally consumed raw.
