Directions
Method
Blanch the chicory: For 2 minutes in boiling salted water, then drain.
Fry the chicory: Heat the butter and olive oil in a frying pan on medium heat. Fry the chicory face-side down until caramelised - around 5 minutes.
Braise the chicory: Add the lemon juice, chicken stock and salt & pepper, then cover with a lid. Continue to cook on low heat for 18 minutes.
Garnish & serve: Scatter the finely chopped chives over the braised chicory to finish the dish.
Recipe Note
Chicory FAQs
What is white chicory?
Chicory is a winter salad leaf, similar to radicchio in mildly bitter flavour and texture. It is sometimes called endive. It comes in white and purplish-red.
How do you cook chicory so it isn’t bitter?
Braising chicory in a high quality chicken stock, butter and acidic lemon will remove some of its characteristic bitterness when eaten raw.
Can you eat white chicory raw?
Yes, white chicory makes a great fresh side dish when raw and dressed simply. It has a lovely toothsome texture and bitterness when eaten raw. However, braising white chicory creates a completely different flavour profile and is much more tender and buttery.
