Method

Step 1: Prepare the Chicory

Wash and Trim: Rinse the chicory thoroughly under cold water to remove any dirt. Trim the ends and remove any wilted leaves. If the chicory is particularly tough, you can peel away the outer leaves.

Cut: Chop the chicory into 2-3 inch pieces, keeping the stems and leaves together.

Step 2: Sauté the Garlic

Heat the Oil: In a large skillet, heat the olive oil over medium heat.

Add Garlic: Once the oil is hot, add the sliced garlic. Sauté for about 1-2 minutes until the garlic is fragrant and golden but not burnt. Adjust the heat if necessary.

Step 3: Cook the Chicory

Add Chicory: Increase the heat to medium-high, then add the chopped chicory to the skillet. Stir well to coat the leaves with oil and garlic.

Season: Sprinkle with salt, pepper, and red pepper flakes (if using). Stir occasionally and cook for about 5–7 minutes, or until the chicory is tender but still vibrant green. The chicory will reduce in volume as it cooks.

Step 4: Finishing Touches

Add Lemon Juice: If using, squeeze the lemon juice over the cooked chicory and stir to combine. This adds a nice tang and brightens the flavors.

Taste and Adjust: Give the dish a taste and adjust the seasoning with more salt or pepper as needed.

Step 5: Serve

Plating: Transfer the sautéed chicory to a serving dish. You can drizzle a bit more olive oil on top for added flavor if desired.

Enjoy: Serve warm as a side dish or a light main dish. It pairs wonderfully with grilled meats, pasta, or on its own with crusty bread.

Variations

Add Protein: Toss in some sautéed white beans for added protein and creaminess.

Cheesy Delight: Sprinkle grated Parmesan or Pecorino cheese over the top before serving for a richer flavor.

Nutty Twist: Add toasted pine nuts or walnuts for extra texture and flavor.