Pan-Stewed Chicory is a simple way to present this particular vegetable. It is slightly bitter, let’s say it depends on the harvest period and size, so it’s a particular 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.

And without the Parmesan, it also becomes a vegan dish.

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Want to take a walk with me in the countryside to pick chicory and discover the differences between dandelion and chicory? Then check out this link

Differences between Chicory and Dandelion

Difficulty: Very Easy
Cost: Very Cheap
Preparation time: 40 Minutes
Portions: 10 servings
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Fall, Winter, and Spring

Ingredients

2.2 lbs field chicory, raw (cleaned)
18 oz peeled tomatoes
6 teaspoons 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 several times until the water is clear of soil residues, remove the roots, and any dry or damaged leaves.
In a large pan, put some olive oil, garlic, chili powder, and capers. Quickly sauté, then add the peeled 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 is variable, depending on whether you picked the chicory more tender or tougher. Salt them and cook with a lid until they are tender. If they become too watery, let them dry for a few minutes by removing the lid. To enhance the flavor, you can also add grated Parmesan cheese; otherwise, without it, it also becomes a vegan dish.
And bon appétit!