Chicory Stewed with Tomatoes and Garlic
Appetizers • European
Description
You can use another type of chicory instead of Catalan chicory.
Ingredients
- Tomatoes 5 oz
- Chicory 20 oz
- Garlic 4 cloves
- Capers 0 oz
- Salted anchovies in oil 0 oz
- Olive Oil 0 fl oz
- Lemon 1 piece
Step-by-Step Guide
Step 1
Wash the chicory, chop it, and place it in a heavy-bottomed pan for stewing. Put it on the heat, add hot water to cover all the stems, and stew for about 15 minutes until the stems soften, but be careful not to overcook them.
Step 2
The water should almost evaporate, but if there is too much left, remove the excess water with a ladle so that no more than 0.5 cm remains.
Step 3
Wash the tomatoes, chop them, and add them to the chicory. Cover with a lid and stew for 5 minutes.
Step 4
Peel and chop the garlic, add it to the pan, cover with a lid, and turn off the heat. Let it sit for 2–3 minutes.
Step 5
Before serving, place the chicory on a plate, add capers and anchovies, drizzle with olive oil, and optionally add lemon juice.
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