Sautéed chicory (Roman recipe)

Ingredients

• 900 g (2 lb)chicory
• 3 clovesgarlic, finely chopped
• 60 ml (4 tbsp)extra-virgin olive oil
• to tastechilli, chopped
• to tastesalt

Instructions

1. 1

   Clean the chicory

   Remove any wilted leaves and trim off the toughest ends. Wash the chicory thoroughly in cold water.

2. 2

   Boil the greens

   Bring a large pan of water to a boil over high heat. As it starts to boil, add salt and the chicory, pressing the leaves down gently with a spoon so they are submerged.

3. 3

   Cook and drain

   Cook for 4 minutes, or until the pieces are tender but not falling apart. Drain very well and set aside.

4. 4

   Warm the garlic

   Heat the olive oil in a large frying pan over a medium heat. Add the garlic and fry for a few seconds, just until fragrant.

5. 5

   Add the chilli

   Stir in the chilli and fry briefly so it does not burn. If using fresh chilli, fry it before adding the garlic.

6. 6

   Sauté the chicory

   Add the chicory and toss well so the leaves take on the flavours in the pan.

7. 7

   Season and serve

   Adjust the salt to taste and serve warm or at room temperature.

What is Roman-style sautéed chicory?

Chicory is a leafy green with a pleasantly bitter flavour, and this simple preparation is associated with Roman home cooking. The greens are boiled first, then finished in a pan with olive oil, garlic and chilli.

Boiling softens the leaves, while the quick sauté adds aromatic flavour without masking the chicory. The dish is often served as a side and can be enjoyed warm or at room temperature.

Nutrition and macros by portion

The nutrition label shows one serving as written: 112 calories, 0g protein, 0g carbs, 0g fat.

The olive oil is the main source of fat, while the chicory contributes most of the carbohydrate and fibre; the recipe contains little protein. Pair a portion with a protein-rich main and a starchy side such as potatoes or bread to make a more balanced plate.

Choosing and preparing chicory

Fresh leaves: Choose chicory with firm leaves and trim away any wilted parts and tough ends, as directed. Wash it carefully to remove any grit caught between the leaves.

Chilli: Use chopped chilli to taste, adjusting the amount to suit its heat and your preference.

Boiling before sautéing

Water and salt: Add the greens once the water is just coming to a boil, then press them down so they are submerged. This first cooking stage softens the chicory before it meets the oil.

Timing: The recipe gives 4 minutes as a guide. Start checking then, since the leaves should be tender but still hold together.

Getting the garlic and chilli right

Garlic: Give the finely chopped garlic only a few seconds in the warm oil, until it smells fragrant. Keep it moving and avoid letting it brown or burn.

Fresh chilli: If using fresh chilli, the method recommends frying it before the garlic. Add it briefly so it does not scorch.

Draining and finishing

Drain well: Let the boiled chicory drain thoroughly before adding it to the frying pan. Excess water can dilute the oil and make the finished dish wetter.

Coat the leaves: Toss the chicory thoroughly in the pan so the garlic, chilli and oil are distributed throughout. Taste and adjust the salt before serving.

Serving ideas

As a side: Serve the chicory alongside grilled fish, roast chicken or beans for a simple meal. Its bitterness and garlic flavour also pair well with mild, starchy foods.

At the table: It can be served warm or left to reach room temperature, so it is convenient to prepare alongside other dishes.

Recipe notes & tips

• Wash the chicory thoroughly, paying attention to folds where grit can collect.
• Trim only the toughest ends so the leaves remain intact.
• Press the leaves under the boiling water to help them cook evenly.
• Drain the chicory thoroughly before adding it to the pan.
• Keep the garlic over a medium heat and fry only until fragrant.
• Serve the dish warm or at room temperature, as preferred.

Variations

• More garlic: Add another finely chopped clove for a stronger garlic flavour.
• Milder chilli: Use a small amount of chilli, then add more at the table if desired.
• Lemon finish: Add a little lemon juice just before serving for a brighter finish.
• Extra greens: Toss in a handful of cooked leafy greens alongside the chicory.
• More substantial side: Serve with beans or potatoes to make the dish more filling.

Common mistakes to avoid

• Skipping the wash: Grit can remain between the leaves, so rinse the chicory thoroughly in cold water.
• Overcooking the chicory: It can lose its shape; check after 4 minutes and drain when tender but intact.
• Leaving excess water: A wet vegetable can dilute the pan flavours, so drain it very well.
• Burning the garlic: It cooks in seconds; keep the pan at medium heat and add the chicory as soon as it smells fragrant.
• Frying chilli too long: It can scorch quickly, so stir it briefly and follow the method's order for fresh chilli.

How to store

Store leftovers in a covered container in the fridge and eat within 2 days. Reheat gently in a frying pan until warmed through, or serve at room temperature.

Frequently asked questions