Chicory is a sophisticated vegetable with a slightly bitter taste that pairs perfectly with various flavors. We start by carefully washing the chicory, ensuring there are no impurities. After cleaning them, we cut them lengthwise; I prefer to divide them into six parts lengthwise, but the thickness of the cuts depends on individual preferences. We shouldn't worry if the leaves come apart during cutting, as this does not affect the final taste of the dish.
In a heavy-bottomed pan, we add a tablespoon of olive oil, which will help flavor the chicory. We place the cut chicory in the pan, add a pinch of salt, and cover the pan with a lid. It is important to let them sweat over low heat to soften gradually. We stir occasionally to ensure they cook evenly. As the chicory cooks, it will release water, and the liquid will begin to evaporate. We continue to cook them until most of the liquid has evaporated.
When we notice that the chicory has started to brown slightly, it's time to add the vinegar. The spices will intensify in the air, but we shouldn't worry; we let the vinegar evaporate almost completely until its aroma is barely noticeable. This step is essential to balance the bitter taste of the chicory. After the vinegar has almost completely evaporated, we sprinkle sugar over the chicory, gently mixing with a wooden spoon to ensure it distributes evenly. The sugar will caramelize and provide a delicious contrast to the bitterness of the chicory, resulting in a savory sauce in the pan.
Finally, when the chicory has taken on a darker color and is nearly ready, we let the dish cook just long enough to reach the desired texture. Personally, I prefer the chicory to be slightly crunchy, but if you prefer a softer texture, you can cover it with a lid and cook it on low heat, being careful not to burn it. These caramelized chicories can be served as a side dish or as a main course, alongside tender meat or even with a fresh salad. The dish will surely impress with its refined taste!
In a heavy-bottomed pan, we add a tablespoon of olive oil, which will help flavor the chicory. We place the cut chicory in the pan, add a pinch of salt, and cover the pan with a lid. It is important to let them sweat over low heat to soften gradually. We stir occasionally to ensure they cook evenly. As the chicory cooks, it will release water, and the liquid will begin to evaporate. We continue to cook them until most of the liquid has evaporated.
When we notice that the chicory has started to brown slightly, it's time to add the vinegar. The spices will intensify in the air, but we shouldn't worry; we let the vinegar evaporate almost completely until its aroma is barely noticeable. This step is essential to balance the bitter taste of the chicory. After the vinegar has almost completely evaporated, we sprinkle sugar over the chicory, gently mixing with a wooden spoon to ensure it distributes evenly. The sugar will caramelize and provide a delicious contrast to the bitterness of the chicory, resulting in a savory sauce in the pan.
Finally, when the chicory has taken on a darker color and is nearly ready, we let the dish cook just long enough to reach the desired texture. Personally, I prefer the chicory to be slightly crunchy, but if you prefer a softer texture, you can cover it with a lid and cook it on low heat, being careful not to burn it. These caramelized chicories can be served as a side dish or as a main course, alongside tender meat or even with a fresh salad. The dish will surely impress with its refined taste!
Ingredients
500 g endive, 1 tablespoon of oil, 2 tablespoons of vinegar (apple or white wine), 2-3 tablespoons (heaped) of granulated sugar, salt