Collection
Plan
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Nutritionper serving
90
kcal7g
Fat5g
Carbs1g
Protein2g
FiberChicory tossed in lemony and garlicky olive oil, topped with caramelised onions and a hint of chilli salt. Enjoy this vibrant and tangy side of greens with any protein you like.
Ingredients 7
8 serves
Original
1 bunch chicory, chopped and washed
1⁄4 cup extra virgin olive oil
3 lemons, juiced
3 garlic cloves, large, minced
2 brown onions, sliced, caramelised
salt, to taste
chilli powder, optional
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Method 4
Step 1
Steam or sauté until tender in a little water.
Step 2
Take off heat. While hot, toss with , , and minced . Add more oil or lemon juice to taste.
Step 3
Cook until golden and caramelised.
Step 4
Place on a plate, top with caramelised , and sprinkle with a pinch of chili powder and salt to taste.
Estelle Rose Rehayem's tips
For an extra kick, add a sprinkle of chili flakes before serving.
Helpful tips
What is the best way to steam the chicory for this recipe?
How do you caramelize onions for the topping?
Can I use any other type of greens instead of chicory for this dish?
What type of dish pairs well with this cooked chicory recipe?
Notes
2Add a note
victoria martin1y
First time chicory eater and cook. Expected bitterness but the lemon and garlic was good. I need some work on caramelising onions. Would probs double recipe for 2 people next time. Ate it with the okra recipe
1
Reply
NatS1y
I didn't have any chicory but I had a leek I really needed to use. This was a really tasty way to have it- the sweetness of the caramelised onions went well with the acidity of the lemon and the tastiness of the garlic. It makes for a lovely side dish.
1
Reply
