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Sautéed Catalonian chicory with garlic is a bitter, punchy Roman vegetarian side. This fresh mediterranean dish is healthy, low-calorie, and a clean eats family accompaniment.
Bring a large pot of salted water to a boil over high heat. Add the catalogna chicory and blanch for 2 minutes, then drain and quickly rinse under cold water to stop the cooking.
Gently squeeze the blanched chicory to remove excess moisture, then roughly chop into 2-inch lengths for even cooking.
Heat the extra-virgin olive oil over medium-low heat in a large skillet. Add the thinly sliced garlic, sautéing until just golden and fragrant, about 2 minutes; avoid burning.
Raise the heat to medium. Add the prepared chicory and season with kosher salt, black pepper, and red pepper flakes.
Toss and sauté for 6–8 minutes, stirring frequently, until the greens are tender and have absorbed the aromatic oil. Adjust seasoning to taste and serve warm or at room temperature.
