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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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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. Ingredients:
3 pounds 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 teaspoon hot red-pepper flakes |
Directions:
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.
2. Dry pot, then heat oil over medium heat until it shimmers. Cook garlic with red-pepper flakes, stirring, until golden, about 1 minute.
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.
4. Cooks' note: Chicory can be boiled and drained 1 day ahead, then chilled in a sealable bag.
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