Pan-fried wild chicory is a humble and easy-to-prepare side dish, but rich in healthy properties. It is purifying, digestive, diuretic, rich in vitamin A and minerals, and pairs well with any main dish.
Our grandparents used to make real outings to collect bundles of wild chicory which was then served at the table, pan-fried. Today it is easily available in any market and after preparing it, it can be served with legumes or fresh cheeses, meats, and fish.
Then, if you want to turn this very simple recipe into the typical Roman version, just add some anchovy fillets in oil to the sauté and you’re done.
- Difficulty: Very Easy
- Cost: Very Inexpensive
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2 1 lbs wild chicory, raw
- 1/4 cup extra virgin olive oil (1 espresso cup)
- 3 cloves fresh garlic
- 2 fresh red chili peppers (or dried)
- to taste fine salt
Steps
1 – Clean the chicory, cut off the tougher parts, and remove any yellow or damaged leaves, wash it thoroughly and repeatedly under running water.
2 – Put a small pot of water on the stove and season with a modest pinch of salt. When the water boils, throw in the chicory leaves and let them blanch for at least 15 minutes before draining them well.
3 – Put a pan on the stove with the oil, add the whole garlic cloves and let them slightly brown. Pour in the drained chicory, mix it with the oil, and add the whole or chopped chili peppers.
4 – Continue to sauté it in the pan over medium-high heat, until it is well flavored, taste, and adjust the salt. Serve it hot with the dishes you prefer.
