Pan-Stewed Chicory is a simple way to serve this particular vegetable. It’s slightly bitter, which depends on the harvest period and size, so it’s a unique taste that must be appreciated. If you want to remove some of the bitterness, you can blanch it first and then sauté it in the pan.
Want to take a walk with me in the countryside to gather chicory and discover the differences between dandelion and chicory? Then take a look at this link
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 40 Minutes
- Portions: 10 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 2.2 lbs chicory, wild, raw (cleaned)
- 18 oz canned tomatoes
- 6 tsps pickled capers
- to taste olive oil
- to taste chili powder
- to taste fine salt
- to taste grated parmesan cheese (optional)
Steps
Clean and thoroughly wash the chicory. Rinse them multiple times until the water is free of any soil residues, remove the roots, and any dry or damaged leaves.
In a large pan, add a little oil, garlic, chili powder, and capers. Sauté quickly, then add the canned tomatoes. Cook for a few minutes.
It’s time to add the chicory. Don’t be intimidated if it seems like too much; it will wilt during cooking.
The cooking time varies, depending on whether you pick them tender or tougher. Salt them and cook with the lid on until they are tender. If they become too watery, let them dry for a few minutes by removing the lid. To add flavor, you can also sprinkle some grated parmesan cheese.
And enjoy your meal!
Suggestions, Tips
If you want to remove some of the bitterness, I recommend blanching the chicory before pan cooking.
You can freeze it if you’ve made a large quantity
Do you like the countryside? Join me in gathering chicory:
