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#Sautéed Chicory #Sautéed Chicory (Cicoria alla Romana) Recipe Guide

Sautéed Chicory

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Course Appetizer
Cuisine Italian

Equipment

  • Equipment Needed: Skillet, pot, cutting board, knife, colander

Ingredients
  

  • Ingredients
  • 1 pound chicory dandelion greens or escarole work as substitutes
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves thinly sliced
  • A pinch of crushed red pepper flakes optional
  • Salt and freshly ground black pepper to taste

Instructions
 

  • Method
  • Prepare the Greens:
  • Trim the tough ends of the chicory and rinse thoroughly under cold water. Repeat if needed to remove all dirt.
  • Blanch the greens in boiling water for 2–3 minutes to reduce bitterness. Drain and set aside.
  • Sauté the Aromatics:
  • Heat olive oil in a skillet over medium-low heat.
  • Add sliced garlic and sauté until fragrant and lightly golden, about 1–2 minutes. Add red pepper flakes if using.
  • Cook the Greens:
  • Add the blanched chicory to the skillet, increasing the heat to medium.
  • Sauté for 5–7 minutes, stirring occasionally, until the greens are tender and evenly coated with oil.
  • Season and Serve:
  • Season with salt and pepper to taste.
  • Serve warm as a side dish or with crusty bread.
  • Variations
  • Add Protein: Toss in cooked cannellini beans or a poached egg for a complete meal.
  • Extra Flavor: Finish with a squeeze of lemon juice, grated Pecorino Romano, or a splash of balsamic vinegar.
  • Swap Greens: Use spinach, kale, or chard as milder alternatives.
  • Herbs & Spices: Add rosemary, thyme, or a dash of nutmeg for depth.
  • Substitutions for Dietary Needs
  • For a low-fat version, reduce olive oil to 1 tablespoon.
  • To make it more kid-friendly, mix the greens with mashed potatoes or pasta.
Keyword Sautéed Chicory