About This Recipe
- 1 lb (450 g) chicory
- 1 garlic clove (a fat one)
- 2 Tbsp (30 ml) olive oil
- 1/4 tsp salt
- Freshly ground black pepper
- More olive oil, for finishing
Step 1Wash and separate the chicory into individual leaves. Bring a large pot of salted water to a boil and add the greens, stirring to immerse them in the water. Let the pot simmer, with some real activity at the surface, for at least 5 minutes. The greens should get quite soft, dark, and silky; this is not a quick blanch. When they hang off your spoon like seaweed, use a strainer to remove them to a colander or salad spinner. Spin or drain them well.
Step 2If at this stage you want to chop the greens into smaller pieces, by all means do so. Some people like them long and rustic, while others prefer easier eating.
Step 3Smash or slice the garlic. Heat the oil over medium heat in a heavy pan. When it’s shimmering, add the greens and mop them around the pan, using a wooden spoon or tongs. Add the salt. Let the greens cook, stirring occasionally, for a few more minutes, catching some color from the pan, then add the garlic. Let the mixture go for a few more minutes, stirring to make sure none of the garlic burns, taste for salt and pepper, and move the greens to a serving bowl. Pour a generous glug of olive oil over the top and serve.
Substitutions: Sturdy greens like kale, dandelion, and collards also respond well to this method
Level Up: Forage dandelions instead of buying chicory
Try It With: it’s hard to beat this as a first course before pasta, or as a side dish (“contorno” in Italian) with just about anything