Chicory sizzled with Olive Oil, Ginger, Garlic and Hot Pepper

Ingredients

• 1 1/2 pounds fresh chicory or other bitter green (trimmed)
• 1/2 cup extra- virgin Greek olive oil
• 2 garlic cloves (peeled and cut into thin slivers)
• 1 whole garlic clove
• 1 knob of ginger (peeled and grated)
• 1 small red or green chile pepper
• Greek sea salt and pepper to taste
• 2-3 Tbsp sherry or balsamic vinegar

Instructions

1. 1

   Wash and spin dry the greens.

2. 2

   In a large, deep skillet or shallow, wide pot heat half the olive oil. Add the garlic and cook over low heat until it softens, for a minute or so. Stir in the grated ginger.

3. 3

   Add the greens and the chile pepper. Cover the skillet or pot and let the greens steam in the oil over medium heat for about 8 minutes. Remove lid and continue cooking until most of the liquid exuded by the greens has cooked off, another 6-7 minutes. Remove all the contents of the pot to a serving platter or individual plates. Season with remaining olive oil and vinegar. Serve warm.