Chicory: peppery, wild, grassy and beautifully bitter greens. Sauteed Roman style with garlic and chili pepper, it is a tasty side dish.
4 cups fresh chicory leaves (during cooking it will significantly reduce its volume)
6/8 cups boiling water
3 Tbsp extra virgin olive oil
2 cloves garlic, whole
2 tsp salt
1/2 peperoncino (chili flakes), crushed or whole