Despite her pride in her cultural heritage, Miraglia Eriquez says: "I gotta be honest, some Italians are known for cooking vegetables to death, and I like to keep my greens green." So she boils chicory for only a few minutes to tame its bitterness, then sautés it briefly, keeping the leaves fresh and slightly crisp. This simple, light side dish is great with the hearty ragù -coated pasta.
Chicory can be boiled and drained 1 day ahead, then chilled in a sealable bag.
Recipe information
Total Time
30 min
Yield
Makes 12 (side dish) servings
Ingredients
Preparation
Step 1
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.
Step 2
Dry pot, then heat oil over medium heat until it shimmers. Cook garlic with red-pepper flakes, stirring, until golden, about 1 minute.
Step 3
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.
