Sautéed Chicory

Directions

1. 1.

   Wash chicory. Cook in an 8-quart pot of boiling salted water (3 tablespoons salt for 6 quarts water), uncovered, stirring occasionally, until tender, about 5 minutes. Drain well.

2. 2.

   Dry pot, then heat oil over medium heat until it shimmers. Cook garlic with red-pepper flakes, stirring, until golden, about 1 minute.

3. 3.

   Add chicory, stirring to coat. Increase heat to medium-high and cook, stirring occasionally, until most of liquid has evaporated, 3 to 5 minutes. Stir in 1/2 teaspoon salt.