Pan-Sautéed Chicory

Method

1. Select the chicory, removing any brown or damaged leaves.
2. Wash the chicory thoroughly.
3. Blanch the chicory in plenty of salted boiling water.
4. Drain immediately and cool in ice water (or using a blast chiller) to preserve the bright green color.
5. Squeeze the chicory well to remove excess water.
6. In a cast iron, stainless steel, or non-stick pan, heat abundant olive oil and add sliced or crushed garlic and chili pepper (if desired).
7. Sauté the garlic lightly until golden, being careful not to burn it.
8. Add the squeezed chicory to the pan, spreading it evenly.
9. Season with salt.
10. Let the chicory stick to the bottom of the pan without stirring for 5–7 minutes to develop a slight crust.
11. Serve the pan-sautéed chicory with a drizzle of the green-tinted oil from the pan and, optionally, a slice of bread.