Chicory is a vegetable with a unique taste and a crunchy texture, perfect for preparing a delicious and healthy recipe. In this recipe, we will transform the chicory leaves into the ideal dish, which can be served alongside fish, adding extra flavor and nutrients. Here’s how to prepare this delicacy.
To start, tear the chicory leaves from the stem, being careful to use only the tender leaves, which are the tastiest. Wash them well under a stream of cold water to remove impurities and any insects. It is important to use them wet, so you don’t need to add too much water during cooking, as the moisture left by the leaves will help in the steaming process.
In a large pan, add a generous amount of olive oil, which will provide a pleasant taste and help cook the chicory evenly. Add a few garlic cloves, cut in half, to release their aroma. Sprinkle salt over the chicory, which will help draw out the water from the leaves and intensify the flavor of the dish. Put a lid on the pan and let everything cook on low heat.
During cooking, stir occasionally to prevent the chicory from sticking to the pan and to ensure even heating. It is important to keep the heat low to allow the chicory to steam gently without burning. If you notice that the liquid in the pan is reducing too much, feel free to add a tablespoon of water to maintain the necessary moisture. The chicory should become soft but retain a slightly crunchy texture, especially in the thicker parts.
After the chicory leaves have steamed, add the sun-dried tomatoes, cut into small pieces, which will bring a sweet and sour taste to the dish. Also, add a few capers and pitted olives, which will add extra flavor and an interesting contrast. Let everything cook for a few more minutes, without the lid, if the liquid is too abundant, to evaporate the excess water.
When the chicory is ready, throw away the garlic cloves, which have enriched the dish with their aroma, and serve the steamed chicory on a platter, adding the separately prepared fish fillets on top. This dish can be served as a main course or as a side dish, being an excellent choice for a healthy and tasty meal. The steamed chicory with tomatoes, capers, and olives will surely impress anyone who tastes it, offering an explosion of flavors and textures. Enjoy your meal!
To start, tear the chicory leaves from the stem, being careful to use only the tender leaves, which are the tastiest. Wash them well under a stream of cold water to remove impurities and any insects. It is important to use them wet, so you don’t need to add too much water during cooking, as the moisture left by the leaves will help in the steaming process.
In a large pan, add a generous amount of olive oil, which will provide a pleasant taste and help cook the chicory evenly. Add a few garlic cloves, cut in half, to release their aroma. Sprinkle salt over the chicory, which will help draw out the water from the leaves and intensify the flavor of the dish. Put a lid on the pan and let everything cook on low heat.
During cooking, stir occasionally to prevent the chicory from sticking to the pan and to ensure even heating. It is important to keep the heat low to allow the chicory to steam gently without burning. If you notice that the liquid in the pan is reducing too much, feel free to add a tablespoon of water to maintain the necessary moisture. The chicory should become soft but retain a slightly crunchy texture, especially in the thicker parts.
After the chicory leaves have steamed, add the sun-dried tomatoes, cut into small pieces, which will bring a sweet and sour taste to the dish. Also, add a few capers and pitted olives, which will add extra flavor and an interesting contrast. Let everything cook for a few more minutes, without the lid, if the liquid is too abundant, to evaporate the excess water.
When the chicory is ready, throw away the garlic cloves, which have enriched the dish with their aroma, and serve the steamed chicory on a platter, adding the separately prepared fish fillets on top. This dish can be served as a main course or as a side dish, being an excellent choice for a healthy and tasty meal. The steamed chicory with tomatoes, capers, and olives will surely impress anyone who tastes it, offering an explosion of flavors and textures. Enjoy your meal!
Ingredients
For 2 people: 1/2 salad/chicory (escarole) 1 pitted olive 3-4 sun-dried tomatoes preserved in oil 1 tablespoon of the oil in which the tomatoes were stored salt 1 whole clove of garlic crushed a few capers preserved in salt (washed and soaked in water for a few minutes to desalt)