Chicory sautéed in olive oil and garlic from The Martha Stewart Cookbook: Collected Recipes for Every Day by Martha Stewart and Roy Finamore

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on February 03, 2022

    I didn't really need a recipe for this (same method I've used for spinach or chard), but since I'd never cooked chicory before, only used it in salads, it was nice to have a reference. Expecting the greens to cook down a lot, which they did, I used 2 heads, but didn't need more oil or garlic. The recipe didn't say to chop the leaves at all, so I cooked them whole, but next time I will chop them since they were fairly chewy and not that easy to cut with a dinner knife. I enjoyed this preparation.

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