in Recipes

Braised chicory

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Ingredients for 4 servings:

  • 8 chicory
  • 50 g butter
  • Salt

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

Briefly rinse the chicory, pluck off any wilted outer leaves, and use a sharp kitchen knife to cut out the bitter stem in a cone shape. Place the chicory heads side by side in a shallow pot, fill the pot about halfway with water, lightly salt the water, spread half of the butter over the chicory, and simmer covered over low heat for about 20 minutes, until the chicory is almost buttery soft. Remove the lid, increase the heat, and let the liquid evaporate completely. Add the remaining butter, heat, and brown the chicory heads on all sides. TIP: To avoid any bitter taste, a pinch of sugar in the cooking water can also help.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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