Cicoria di Catalogna

Cicoria di Catalogna is a traditional Italian dish featuring chicory sautéed with garlic and olive oil, offering a slightly bitter yet flavorful experience. This gluten-free side dish is perfect for complementing a variety of main courses.

Ingredients

• Cicoria di Catalogna - 200 grams
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Red pepper flakes - 1/4 teaspoon
• Salt - to taste
• Lemon juice - 1 tablespoon
• Parmesan cheese - 30 grams, grated (optional)

Steps

1. Wash the cicoria di catalogna thoroughly under cold water to remove any dirt or grit.
2. Trim the ends of the chicory and cut it into manageable pieces, about 5 cm long.
3. In a large skillet, heat the olive oil over medium heat until shimmering.
4. Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until fragrant but not browned.
5. Add the cicoria di catalogna to the skillet, tossing it to coat with the oil, garlic, and pepper.
6. Sauté the chicory for about 8-10 minutes, stirring occasionally, until it is tender and slightly wilted.
7. Season with salt to taste and squeeze lemon juice over the cooked cicoria.
8. If desired, sprinkle grated Parmesan cheese on top before serving.

Nutrition

• Calories: 120
• Protein: 3 g
• Carbs: 6 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins A, C, and K, promoting immune function and bone health.
• High in fiber, supporting digestive health and aiding in weight management.

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