Sauteed Chicory

Sauteed Chicory

Chicory is a flowering plant that’s closely related to dandelion. Chicory leaves have a slightly bitter flavor and are primarily consumed as a vegetable. Chicory is widely used as an ingredient in most European cuisine. It is very healthy as it contains detoxifying properties that promote a healthy digestive and immune system. It also protects against bacterial infections and prevents kidney stones. Sauteed Chicory is mostly featured as a side dish that’s easy to make and can be served as part of a healthy diet.


2 pounds chicory
1 clove garlic, finely minced
2 ½ tablespoons extra virgin olive oil
1 teaspoon butter
2 tablespoons balsamic vinegar
Salt to taste
Pepper to taste


Trim the ribbed portion of the chicory leaves and chopped into small size portions. Set aside. In a medium sized pan, heat the olive oil. Melt butter into the oil once its hot. Add garlic then cook until it turns light brown. Next ,add the chicory leaves then season with salt and pepper. Cook the dish until the chicory leaves wilt. Remove from heat then lightly drizzle with the balsamic vinegar before serving. You may choose to serve garnished with anchovies or sardines.