Sautéed Chicory Food

CHICORY, SAUTéED ROMAN STYLE (CICORIA RIPASSATA ALLA ROMANA)

Chicory, Sautéed Roman Style (Cicoria ripassata alla romana) image

Provided by Nicoletta

Time 40m

Number Of Ingredients 6

Ingredients

4 cups fresh chicory leaves (during cooking it will significantly reduce its volume)
6/8 cups boiling water
3 Tbsp extra virgin olive oil
2 cloves garlic, whole
2 tsp salt
1/2 peperoncino (chili flakes), crushed or whole

Steps:

Clean and cut the leaves of the chicory. Wash them well under running water.
Place a big pot of water to boil on the stove, then when the water comes to a boil place the chicory leaves in.
Let cook for about 10 to 15 minutes.
Drain the chicory leaves in a colander and set aside to cool.
When cooled off, squeeze remaining water out of them and make into a couple balls. At this time you can freeze some if you don't want to use it all.
In a frying pan fry olive oil, garlic and chili flakes.
When the garlic is golden in color, add the chicory leaves and salt.
Fry in the pan for about 10 minutes, stirring to let the leaves infuse with the oil mixture.
Serve warm.

SAUTéED CHICORY

Sautéed Chicory image

Provided by Gina Marie Miraglia Eriquez

Categories Garlic Leafy Green Side Sauté Vegetarian Quick & Easy Dinner Healthy Vegan Potluck Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 12 (side dish) servings

Number Of Ingredients 4

Ingredients

3 pounds chicory (about 2 heads), outer ribs discarded and remainder cut into 2-inch pieces
1/4 cup extra-virgin olive oil
4 large garlic cloves, finely chopped
1/2 teaspoon hot red-pepper flakes

Steps:

Wash chicory. Cook in an 8-quart pot of boiling salted water (3 tablespoons salt for 6 quarts water), uncovered, stirring occasionally, until tender, about 5 minutes. Drain well.
Dry pot, then heat oil over medium heat until it shimmers. Cook garlic with red-pepper flakes, stirring, until golden, about 1 minute.
Add chicory, stirring to coat. Increase heat to medium-high and cook, stirring occasionally, until most of liquid has evaporated, 3 to 5 minutes. Stir in 1/2 teaspoon salt.

SAUTEED CHICORY

Sauteed Chicory image

This is a quick and delicious side dish for any season, since chicory is available year-round. Radicchio, a red-leaf chicory, adds a contrasting bitter note as well as a splash of color.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 6

Ingredients

2 tablespoons extra-virgin olive oil
2 anchovy fillets, coarsely chopped (optional)
1 head radicchio (about 10 ounces), trimmed and sliced into 1/2-inch pieces
1 bunch chicory (about 1 1/2 pounds), trimmed and roughly chopped
Coarse salt and freshly ground pepper
Balsamic vinegar, for drizzling

Steps:

Heat olive oil in a large skillet over medium-high heat. Add anchovies, and cook 1 minute. Add radicchio and chicory; saute until slightly wilted, 1 to 2 minutes. Season with salt and pepper. Transfer to serving platter, and drizzle with balsamic vinegar.

SAUTéED CHICORY

Sautéed Chicory image

This is a quick and delicious side dish for any season, as chicory is available year-round. Radicchio, a red-leaf chicory, adds a contrasting bitter note as well as a splash of color.

Yield serves 4

Number Of Ingredients 6

Ingredients

2 tablespoons extra-virgin olive oil
2 anchovy fillets, coarsely chopped (optional)
1 head radicchio (about 10 ounces), trimmed and sliced into 1/2-inch pieces
1 bunch chicory (about 1 1/2 pounds), trimmed and roughly chopped
Coarse salt and freshly ground pepper
Balsamic vinegar, for drizzling

Steps:

Heat the olive oil in a large skillet over medium-high heat. Add the anchovies, and cook 1 minute. Add the radicchio and chicory; sauté until slightly wilted, 1 to 2 minutes. Season with salt and pepper. Transfer to a serving platter, and drizzle with balsamic vinegar.

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