Cicoria Ripassata (Roman Sautéed Chicory)

Ingredients

• •2 lb chicory, trimmed and chopped
• •3 tbsp olive oil
• •3 cloves garlic, thinly sliced
• •1/2 tsp red pepper flakes
• •3/4 tsp salt

Directions

1. 1Bring a large pot of salted water to a boil.
2. 2Blanch the chicory for 3 minutes, then drain and squeeze out excess water.
3. 3Heat olive oil with garlic and red pepper flakes for 1 minute.
4. 4Add the chicory and toss well.
5. 5Cook for 5 minutes until hot and lightly browned in spots.
6. 6Season with salt and serve.

💡 Squeezing out the blanching water keeps the chicory from diluting the garlic oil.

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