Are you looking for a simple, quick and really tasty side dish? Well this stir-fry chicory recipe will make you very happy.
This one is not only quick and yummy but also, at least here in Italy, very cheap.
I’ve learned recently that in some parts of the world chicory is considered just as a weed and no one would eat it, but I’m sure if you find it in you market and try this recipe you’ll surely like it.
Chicory can be stir-fry simply with garlic and chili peppers but anchovies and olives gives a yummy twist to its taste.
TIPS TO USE STIR-FRY CHICORY:
You can make a salty tart out of this stir-fry chicory: buy a shortcrust pastry (or make it at home using the recipe I’ve made for the pumpkin and porcini baskets), and pop it in the oven following the direction on the package and it’s ready! You can also add mozzarella or other melting cheese, amazing for a party or a buffet.
- 500gr fresh chicory
- 3 tablespoons of olives
- 8 in oil anchovies
- 1 garlic clove
- chili pepper to taste
- 1 tbsp oil
First you should wash thoroughly the chicory, cut the browned stem ends and, if you want to remove the excess bitterness you can boil it for 5 minutes in abundant water and drain, otherwise go straight to step 2. TIP: the cooking water, once cooled down, can be used to irrigate the plants in your vases and garden.
In a pan put the chopped anchovies, olives and chili pepper with the oil. Let it cook for a minute then add the chicory, chopped. Add salt to taste and stir-fry for 3 to 5 minutes.