Cicoria Ripassata

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 4

Origin

• Region: Lazio (Rome)

Description

Wild, earthy dandelion or chicory greens prepared Roman-style. The deep bitterness of the dark greens is beautifully tamed and complemented by a hot pan-fry with crushed garlic cloves, extra virgin olive oil, and plenty of red chili flakes.

Presentation

Served hot or warm, piled high in a shallow bowl. It is often served with a splash of fresh lemon juice at the table, acting as the ideal refreshing contrast to heavy Roman mains like Saltimbocca or Coda alla Vaccinara.

Ingredients

• 1kg fresh wild chicory or dandelion greens

• 50ml extra virgin olive oil

• 3 large garlic cloves, peeled and lightly crushed with the flat of a knife

• 1 large fresh or dried red chili pepper, chopped (or 1 tsp red pepper flakes)

• Fine sea salt, to taste

Step-by-Step Directions

1. Wash Thoroughly: Chicory grows close to the ground and holds dirt. Trim off the root bases, separate the leaves, and wash them in three separate changes of cold water until no grit remains at the bottom of your bowl.

2. Boil: Bring a wide pot of salted water to a rolling boil. Drop in the chicory greens. Boil uncovered for 8 to 10 minutes. The greens should be quite tender, as chicory has a tougher fiber structure than standard spinach.

3. Drain and Squeeze: Drain the cooked greens through a colander. Let them cool slightly, then take handfuls of the chicory and squeeze firmly to expel as much residual cooking water as possible. Coarsely chop the squeezed bundles into bite-sized lengths.

4. Infuse the Pan: Heat the extra virgin olive oil in a large skillet over medium heat. Drop in the crushed garlic cloves and the chopped chili pepper. Sauté for 2–3 minutes, swirling the pan, until the garlic releases its oils and turns an amber gold color.

5. The "Re-Pass": Toss the chopped chicory into the hot, infused oil. Use a wooden fork or tongs to break up the dense clumps of greens. Sauté vigorously, tossing continuously for 5–7 minutes. The greens should absorb the flavored oil completely and fry slightly at the edges.

6. Adjust and Serve: Season generously with sea salt. Remove the whole garlic cloves before transferring to a warm serving dish.

Optional Variations

• Cicoria con Acciughe: Melt 2 or 3 oil-packed anchovy fillets into the warm garlic oil before adding the greens for an intensely savory, umami-rich Roman variation.

Cooking Tips

• Do not under-boil the chicory in step 2. Unlike spinach which only needs a quick wilt, true chicory needs a full boil to soften its robust cell walls and draw out the excessive bitterness into the water.

Nutrition Facts

• Calories: 140 kcal

• Carbohydrates: 5g

• Protein: 2g

• Fat: 13g

• Saturated Fat: 1.8g

• Cholesterol: 0mg

• Sodium: 280mg