Sautéed Chicory

Thoroughly wash the chicory greens, removing any tough outer leaves and trimming the root ends. Cut the chicory greens into manageable lengths, about 5-7 cm.

Bring a large pot of salted water to a rolling boil. Add the prepared chicory greens and blanch for 5-7 minutes, or until tender-crisp. Drain the chicory greens well, pressing out any excess water.

While the chicory greens are blanching, peel and thinly slice the garlic cloves. Finely mince the red chili pepper, removing seeds if you prefer less heat.