Chicory is one of the vegetables believed to have been eaten in ancient Egypt. It has a pleasant, slightly bitter taste when it is cooked. In this Lebanese mountain dish, wild chicory is used.
Recipe information
Yield
serves 6
Ingredients
1 large head of chicory or frisée (about 1 pound)
Salt
1 large onion, sliced
6 tablespoons extra-virgin olive oil
4 cloves garlic
A 15-ounce can chickpeas, drained (optional)
Pepper
2 lemons, cut in quarters
Preparation
Step 1
Trim off the stem end of the chicory and wash the leaves. Boil in salted water for 5–10 minutes, until soft, then drain thoroughly, and press the excess water out. Cut the leaves up into medium pieces.
Step 2
Fry the onion in 2 tablespoons of the oil in a large pan until quite brown, stirring occasionally. Add the garlic, and when the aroma rises, stir in the chicory and the chickpeas, if using. Add salt and pepper, and cook for a few minutes longer.
Step 3
Stir in the remaining oil and serve, hot or cold, with the lemon quarters.
