The chicory shoots boiled and then also sautéed after being drained are a fabulous side dish. For those who love this seasonal vegetable with a bitter taste, appreciating this side dish simply with oil and garlic is the best. Nothing more to add, they pair well.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 2.2 lbs chicory shoots
- water (enough to cover the chicory shoots)
- to taste extra virgin olive oil
- 1 clove garlic
Chicory shoot slicer for salads Steps
First, detach the chicory shoots from the head and exclude the harder part of the core. Exclude any damaged leaves.
Carefully wash the chicory shoots and split in half lengthwise only the thicker shoots.
Place the chicory shoots in a pot covered with water and cook for about ten minutes from boiling.
Drain the chicory shoots in the colander and prepare the pan with two/three tablespoons of extra virgin olive oil.
Heat and brown the finely chopped garlic in the pan and immerse the chicory shoots.
Cover the pan with a lid to prevent splattering and stir occasionally for a few more minutes to flavor the vegetables.
Enjoy the boiled and sautéed chicory shoots with oil and garlic while hot as a side dish to accompany meat or fish main courses.
Boiled and Sautéed Chicory Shoots
The only advice I would give, however, is to buy chicory shoots from a trusted greengrocer who does not use pesticides if possible. The appearance of the chicory shoots indicates their quality. If you notice any yellowed or dried leaves, it means they were picked several days ago.
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FAQ (Questions and Answers)
How to prepare chicory shoots?
Chicory shoots are prepared as follows: Detach the chicory shoots from the head and exclude the harder part of the core. Exclude any damaged leaves. Carefully wash the chicory shoots and split in half lengthwise only the thicker shoots.
