Chicory with Potatoes is a side dish from the humble cuisine prepared with few ingredients, simple yet hearty. You can pair it with a meat dish. It’s simply a matter of boiling the vegetables and sautéing them in a pan with oil, garlic, and, if you like, some chili pepper.
Boiled and sautéed chicory is a rather bitter vegetable that my husband loves. I, on the other hand, prefer sweeter flavors, so I’m not particularly fond of it, but when cooked with potatoes, it becomes much less bitter, and I love it!
A traditional peasant dish, very humble but full of flavor, which you can also prepare when you have leftover boiled potatoes.
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DON’T MISS THESE RECIPES:
- Difficulty: Very easy
- Cost: Very economical
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 21.2 oz chicory (catalogna)
- 21.2 oz potatoes
- 3 tbsps extra virgin olive oil
- 2 cloves garlic
- salt
- pepper
Recommended Tools
- Pan 11 inches
How to Prepare Chicory with Potatoes
Peel the potatoes, cut them into pieces, and boil them in salted water for 5 minutes, then drain and set aside.
Meanwhile, discard the tougher base of the chicory, the part attached to the head. Wash the leaves well and boil them for 5 minutes in a pot with salted boiling water, then drain and, once cool, cut them into small pieces with scissors.
In a pan, fry the garlic cloves in the oil for a minute, then add the chicory and cook for a minute on high heat, making it sauté.
Add the potatoes and continue cooking on medium-low heat for 8-10 minutes, stirring occasionally. When the potatoes are cooked, adjust the salt and pepper, remove the garlic, and serve the chicory with potatoes hot.
Storage
You can store the chicory with potatoes in the refrigerator, well closed in an airtight container, for 3 days.
