Active Time

　　30 min

　　Total Time

　　30 min

　　Despite her pride in her cultural heritage, Miraglia Eriquez says: "I gotta be honest, some Italians are known for cooking vegetables to death, and I like to keep my greens green." So she boils chicory for only a few minutes to tame its bitterness, then sautés it briefly, keeping the leaves fresh and slightly crisp. This simple, light side dish is great with the hearty ragù -coated pasta.

　　

Ingredients

Makes 12 (side dish) servings

　　3 pounds chicory (about 2 heads), outer ribs discarded and remainder cut into 2-inch pieces

　　1/4 cup extra-virgin olive oil

　　4 large garlic cloves, finely chopped

　　1/2 teaspoon hot red-pepper flakes

　　

Step 1

Wash chicory. Cook in an 8-quart pot of boiling salted water (3 tablespoons salt for 6 quarts water), uncovered, stirring occasionally, until tender, about 5 minutes. Drain well.

　　

Step 2

Dry pot, then heat oil over medium heat until it shimmers. Cook garlic with red-pepper flakes, stirring, until golden, about 1 minute.

　　

Step 3

Add chicory, stirring to coat. Increase heat to medium-high and cook, stirring occasionally, until most of liquid has evaporated, 3 to 5 minutes. Stir in 1/2 teaspoon salt.

　　Cooks' note:

　　Chicory can be boiled and drained 1 day ahead, then chilled in a sealable bag.