Sautéed Chicory
- Preparing Time: -
- Total Time: -
- Served Person: Makes 12 (side dish) servings
- 1/4 cup extra-virgin olive oil
- 4 large garlic cloves, finely chopped
- 1/2 teaspoon hot red-pepper flakes
- Carbohydrate 1 g(0%)
- Cholesterol 91 mg(30%)
- Fat 31 g(48%)
- Fiber 0 g(0%)
- Protein 18 g(35%)
- Saturated Fat 9 g(46%)
- Sodium 92 mg(4%)
- Calories 356
Preparation 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. Cooks' note:Chicory can be boiled and drained 1 day ahead, then chilled in a sealable bag.
Preparation 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. Cooks' note:Chicory can be boiled and drained 1 day ahead, then chilled in a sealable bag.
