wilted chicory with anchovies

Wilted chicories with optional red pepper flakes and hard cooked eggs

Wilted chicories with optional red pepper flakes and hard cooked eggs

As the weather turns colder, bitter chicories come into the farmer’s market. I love them with the bracing, classic Roman flavors of anchovies and lemon.

Wilted chicorY recipe

Serves 2-4 as a side dish

Ingredients:

  • 6-8 anchovies, preserved in oil (not boquerones)

  • Extra virgin olive oil

  • 1 large bunch chicory, washed well and bottom stump cut off

  • Red pepper flakes (optional)

  • Lemon wedges, for serving

  • Hard cooked eggs, sliced (optional)

Instructions:

Heat a medium skillet over medium heat, and put in a glug of olive oil. Gently heat the red pepper flakes and anchovies until anchovies begin to disintegrate; you can chop them a bit with a wooden spoon, but a few pieces are OK. Add the chicories and allow them to wilt in the pan, turning occasionally so they cook evenly. When they have just barely wilted squeeze lemon over them and serve with hard cooked eggs and toast, if you like. It’s a wonderful simple lunch!