Cicoria Ripassata

Method

1. Wash the chicory thoroughly in cold water, rubbing the leaves and removing any dirt.
2. Bring a large pot of water to a boil. Once boiling, add the chicory and wait for the water to return to a boil.
3. As soon as it boils again, cook for 2–3 minutes, then drain.
4. (Optional) Plunge into ice water to preserve a brighter green colour, otherwise proceed immediately.
5. In a large pan, pour a generous amount of extra virgin olive oil. Add the finely sliced garlic and chili pepper to taste.
6. Cook over medium heat until the garlic begins to colour. Optionally remove the garlic pieces.
7. Add the drained chicory to the pan, spread it evenly, and let it fry for a moment. Sprinkle with a pinch of salt.
8. Toss and sauté the chicory again until well coated and heated through. Serve immediately.