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Best Easy Cicoria Ripassata Recipe

Name: Best Easy Cicoria Ripassata Recipe
Total time: 20 min
Yield: 100 g
Ingredients: chicory (dandelion greens or escarole, washed and trimmed) 2 lbs; extra virgin olive oil 3 tbsp; garlic cloves, sliced 3 cloves; red pepper flakes 0.5 tsp; salt 0.75 tsp; freshly ground black pepper 0.25 tsp

Sautéed chicory with garlic and chili is a bitter, bold vegetarian Roman side. This fresh mediterranean dish is healthy, low-calorie, and a clean eats family staple rich in fiber.

Cook 20 min Difficulty EASY 80 kcal

#vegetarian #mediterranean #low carb

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Ingredients

Main ingredients

chicory (dandelion greens or escarole, washed and trimmed) 2 lbs
extra virgin olive oil 3 tbsp

Seasonings/Sauce

garlic cloves, sliced 3 cloves
red pepper flakes 0.5 tsp
salt 0.75 tsp
freshly ground black pepper 0.25 tsp

Nutrition summary

Carbohydrates 7 g 35%

Protein 3 g 15%

Fat 5 g 50%

Serving size 100g

Cooking steps

1

Bring a large pot of salted water to a boil. Add the chicory and blanch for 3–4 minutes to soften and reduce bitterness, then drain well and gently squeeze out excess moisture.
2

Heat 3 tbsp of extra virgin olive oil in a large skillet over medium heat until shimmering but not smoking.
3

Add the sliced garlic and red pepper flakes. Sauté for 1–2 minutes until the garlic turns fragrant and lightly golden. Do not let the garlic brown.
4

Add the blanched chicory to the skillet. Toss immediately to coat the greens in the hot oil and aromatics.
5

Season with salt and black pepper. Sauté, stirring frequently, for 8–10 minutes until the greens are tender, most of the moisture evaporates, and the flavor deepens.
6

Remove from heat and serve warm or at room temperature as a side dish. Drizzle with extra olive oil if desired.

Personalized Q&A

Q. What are the key ingredients that define Cicoria Ripassata?

The core ingredients are fresh chicory (or dandelion greens), extra virgin olive oil, garlic, and red pepper flakes. Chicory gives the dish its characteristic bitter, bold flavor, which is balanced by the fragrance of sautéed garlic and the subtle heat from chili. The olive oil contributes richness and a classic Mediterranean taste.

Q. What's the most important cooking tip for perfect Cicoria Ripassata?

Blanching the chicory before sautéing is crucial for reducing bitterness and achieving the right tender texture. Also, heat control matters: sauté the garlic over medium heat until just golden to avoid burning and bitterness.

Q. How do I prevent the chicory from becoming soggy or overcooked?

After blanching, be sure to drain the chicory well and squeeze out excess water before sautéing. Stir gently and cook just until the liquid evaporates but the greens remain vibrant and tender, not mushy.

Q. Is this recipe low in calories and carbs?

Yes, this dish provides about 80 kcal and 7g of carbohydrates per 100g serving. The recipe is also rich in fiber and fits well into low-calorie and low-carb meal plans.

Best Easy Cicoria Ripassata Recipe

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