Sautéed Chicory Greens Italian Style
Whilst facilitating a wellbeing retreat in Umbria Italy recently I fell in love with this ‘contorni’ as a main meal or side dish. It can even be stuffed inside a wrap or pizza base…this easy recipe is packed with anti-inflammatory nutrients, fibre, and calcium!
Eating bitter chicory greens is an ancient tradition in the Italian cuisine, especially in the southern regions. For centuries people used to hand-pick the wild variety of this plant in the surrounding areas of their homes and cook it right away, sometimes sautéed and sometimes simply boiled. This recipe is a staple in my family and everyone loves it. Besides, it pairs the benefits of eating leafy vegetables with all the great distinctive ingredients used in the southern Italian cuisine like capers, anchovies in oil and chili flakes. And the best part? It takes just a few minutes to prepare.
If you cannot find chicory greens at your local grocery store, you can replace them with any kind of bitter leafy vegetable.
INGREDIENTS
1 large bunch chicory. You can also use endive, escarole, radicchio, dandelion leaves (around 1 pound)
2 tbsp extra virgin olive oil
2 cloves garlic, minced
1/4 tsp hot pepper flakes (optional)
4 anchovy fillets in oil
2 tbsp raisins
2 tbsp pine nuts
1 tbsp brined capers (if you use the salt-cured variety make sure to rinse them well)
Sea salt, to taste
INSTRUCTIONS
cut washed chickory into 5 cm pieces and cook in boiling unsalted water for 10 minutes, stirring occasionally. Drain well.
**** If you are using endive, spinach, silver beet or radicchio leaves, cut into 5 cm pieces and add to boiling water for about 30 seconds or skip the boiling process altogether and just add raw greens to the frying pan.
In a large frying pan, add oil, garlic, hot pepper flakes and anchovy fillets. Stir for 30 seconds on medium heat until the anchovies dissolve and the garlic is starting to sizzle and turn slightly gold.
Add greens, raisins, pine nuts and capers. Toss gently for 2 to 3 minutes.
Add salt, to taste. As capers and anchovies are already salty you shouldn’t need much.
Serve hot or room temperature.
Enjoy.
Lisa x
