Cicoria Ripassata/Cooked chicory flavoured with garlic and chilli pepper

January 30, 2020

For 4 portions:

  • 1 kg of chicory
  • 5-6 tablespoon of olive oil plus some extra for drizzling
  • 2 garlic cloves
  • salt
  • 1 small chilli pepper (optional)*

Wash very well the chicory under cold running water and eliminate  any grainy residue (sand, soil) and  damaged leaves.

Bring a large pot of salted water to the boil. Place your chicory into the pan and simmer for about 10-15 minutes or until it starts to turn tender. 

Drain it well in a colander.

In a large pan heat up the olive oil and add crushed garlic cloves and a half of the chilly pepper if using (you add the whole chilly pepper but be careful, as it can overpower and the dish will turn very hot, *alternatively you can scatter chilly flakes over the finished dish). Gently fry the garlic on both sides browning it ever so slightly.

Add the chicory into the pan and toss well with the olive oil. Carry on cooking for a few minutes to allow the chicory to absorb some of the garlic flavour.

Season with salt to taste.

Serve it warm drizzled with some olive oil and perhaps freshly squeezed lemon juice, the way I like having it.