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–+ servings
Cicoria ripassata recipe.

Cicoria Ripassata alla Romana

Mari Avalos
This Roman classic turns simple chicory into a delicious side dish full of bold, earthy flavors. Boiled until tender and then sautéed with garlic, olive oil, and a touch of chili peppers. Is the perfect balance of bitter and savory.
4 servings
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Prep 10 minutes
Cook 10 minutes
Total 20 minutes

Ingredients
 

  • 2 pounds chicory greens
  • 3 cloves garlic (minced)
  • Extra virgin olive oil (as much as you want)
  • crushed peperoncino peppers (as much as you want)
  • salt (to taste)

Instructions
 

  • Trim off any wilted or damaged leaves from the chicory and give it a good rinse under running water to remove any grit.
  • Bring a large pot of water to a boil. Once it’s bubbling, add about one tablespoon of salt and drop in the chicory. Use a spoon to press it down so all the leaves are submerged.
  • Let it cook for about 4 minutes, just until tender but still holding together. Drain well and set aside.
  • In a large pan, heat up a good glug of olive oil over medium heat. Add the garlic and sauté just for a few seconds until it smells delicious.
  • Toss in the chili pepper and give it a quick stir — just a couple of seconds so it doesn’t burn.
  • Add the drained chicory and stir well to coat it in all that garlicky, spicy oil. Cook for one minute.
  • Season with salt to taste and serve warm or at room temp.

Tips & Notes

  • Use a large pan to sauté the greens, giving them plenty of space to soak up all the flavors.
  • Don’t be shy with the olive oil, the bitterness of the greens is nicely balanced by the rich, smooth oil.

Nutrition

Serving: 1 servingCalories: 166kcalCarbohydrates: 8gProtein: 3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 923mgPotassium: 724mgFiber: 7gSugar: 1gVitamin A: 4948IUVitamin C: 15mgCalcium: 123mgIron: 2mg