John Myers
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Sauteed Chicory
The perfect sauteed chicory recipe with a picture and simple step-by-step instructions.
Basic sauté mix
- Espelette pepper
- Black salt
- Mace
- Chilli flakes
- 1 tablespoon Smoked olive oil
- 200 ml. Olive oil
- 50 g Butter
- 2 piece Oranges
- 3 teaspoon Maple syrup
- Divide the chicory into individual leaves and rinse off briefly. Swirl dry in a kitchen towel. Then place in a pan or on a plate. Sprinkle with the listed spices and sauté briefly with a tablespoon of smoked olive oil. Take out and place on a paper towel.
- Peel oranges and heat in olive oil and butter. Let it simmer slowly. Then strain and collect the resulting orange oil in a second saucepan. Bring to the boil very briefly and then immediately remove from the stove. Now add the chicory leaves and let them steep for about 10 minutes without adding any additional heat.
Options for serving as a side dish
- Steak, shrimp, pork tenderloin and duck go perfectly with this. Simply fry in a pan and place on the sautéed chicory leaves with e.g. Serve roasted walnuts and orange fillets that are caramelized and then deglazed with a good balsamic vinegar.
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