Method

Prepare the Chicory:

Start by rinsing the chicory thoroughly under cold water to remove any dirt or grit. Trim the ends and remove any tough outer leaves.

Cut the chicory into manageable pieces, about 1–2 inches long.

Blanch the Chicory:

Fill a large pot with water and bring it to a boil. Add a pinch of salt.

Carefully add the chicory to the boiling water and blanch for about 2–3 minutes, until just tender. This step helps to reduce bitterness.

Using a colander, drain the chicory and rinse it under cold water to stop the cooking process. Set aside.

Sauté the Garlic:

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

Add the minced garlic and red pepper flakes (if using) to the skillet. Sauté for about 1 minute until fragrant, being careful not to let the garlic brown.

Add the Chicory:

Carefully add the blanched chicory to the skillet, stirring well to coat it with the garlic oil.

Cook for an additional 5–7 minutes, stirring occasionally, until the chicory is tender and heated through.

Season and Serve:

Season with salt and pepper to taste. If desired, squeeze the juice of one lemon over the dish for added flavor.

Transfer to a serving dish and sprinkle with grated Parmesan cheese if you like.

Variations

For a vegan option: Omit the Parmesan cheese or use a dairy-free alternative.

Add Protein: Toss in some cooked cannellini beans or chickpeas to make it more substantial.

Flavor Boost: Experiment with other herbs like thyme or oregano for added flavor.