Cicoria Ripassata alla Romana is an italian tasty side dish so easy to make and truly a delicious way to add green leafy vegetables into your meals.
(2 lb) chicory
Extravirgin olive oil
Clean the chicory of any wilted or rotten leaves. Wash it accurately under running water.
Place a big pot of water over high heat and bring to a boil. As soon as the water starts boiling add salt and the chicory, pushing with a cooking spoon to submerge all the leaves in the boiling water.
Let it simmer for about 4 minutes or until tender (but not mushy).
Drain the cicoria in a colander and set aside.
Heat the olive oil in a frying pan over medium heat. Add the garlic and stir for a couple of seconds to release the aroma and flavour.
Add peperoncino and quickly stir for 2-3 seconds. Be careful as you don’t want peperoncino to burn out.
Add the cicoria and stir throughly to allow the greens infuse with the oil and garlic mixture.
Adjust with salt to taste and serve warm or at room temperature.
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