I've developed a taste for chicory, which is used a lot here. If you don;t know it, you probably have it invading your lawn along with the dandelion. Here; it's cultivated as well as scrounged (there must be another word, but it escapes me). When i was a kid in the states i remember old italian women with aprons and a small steak knife cutting the tender young plants from the lawns and putting them in their aprons, held up with one hand to make a pouch.
Chicory is very bitter, wherein lies its appeal - if you like bitter. Which i do.
Anyway, i know only two ways to do it - both after having boiled it in plenty of water.
One is ripassata - that is, you put olive oil in a frying pan with some slices of garlic and hot pepper flakes, let them sizzle on low fr a minute and then toss in the drained chickory to cook a little more and to absorb the flavors.
Two is to serve it cold or hot, with olive oil on top and squeeze on some lemon juice
Since i like these vegetables, and summer is approaching and they won;t be around long, i want to eat a lot of them, but am kind of sick of these two ways. any other ideas?