Sautéed Chicory Recipe

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Ingredients:

Serving

3 lb chicory (about 2 heads), outer ribs discarded and remainder cut into 2-inch pieces
1/4 cup extra-virgin olive oil
4 large garlic cloves, finely chopped
1/2 tsp hot red-pepper flakes

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	126.73 Kcal (531 kJ)
Calories from fat	44.45 Kcal
		% Daily Value*
Total Fat	4.94g	8%
Sodium	56.96mg	2%
Potassium	333.12mg	7%
Total Carbs	20.75g	7%
Sugars	10.22g	41%
Dietary Fiber	2.29g	9%
Protein	1.2g	2%
Vitamin C	6.1mg	10%
Iron	1.2mg	6%
Calcium	48.3mg	5%

Amount Per 100 g
Calories	106.11 Kcal (444 kJ)
Calories from fat	37.22 Kcal
		% Daily Value*
Total Fat	4.14g	8%
Sodium	47.69mg	2%
Potassium	278.92mg	7%
Total Carbs	17.37g	7%
Sugars	8.56g	41%
Dietary Fiber	1.92g	9%
Protein	1g	2%
Vitamin C	5.1mg	10%
Iron	1mg	6%
Calcium	40.4mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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