Sauteed Chicory Recipes

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.

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.

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.

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