Sugarloaf Chicory Recipes
CHICORY, SAUTéED ROMAN STYLE (CICORIA RIPASSATA ALLA ROMANA)
Provided by Nicoletta
Time 40m
Number Of Ingredients 6
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
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
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.
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