Sauteed Chicory

1. 1

   Wash chicory.

2. 2

   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.

3. 3

   Drain well.

4. 4

   Dry pot, then heat oil over medium heat until it shimmers.

5. 5

   Cook garlic with red-pepper flakes, stirring, until golden, about 1 minute.

6. 6

   Add chicory, stirring to coat.

7. 7

   Increase heat to medium-high and cook, stirring occasionally, until most of liquid has evaporated, 3 to 5 minutes.

8. 8

   Stir in 1/2 teaspoon salt.

No additional tips available.