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Epicurious
Gourmet

Sautéed Chicory

By Gina Marie Miraglia Eriquez

3.8

(4)

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Sautéed ChicoryJohn Valiant

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.

Cooks' note:

Chicory can be boiled and drained 1 day ahead, then chilled in a sealable bag.

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