Italian · Dinner
Sautéed Chicory with Raisins and Pine Nuts
Cicoria all'Agrodolce Pugliese
Pugliese wild chicory greens blanched then sautéed in olive oil with garlic, anchovy, golden raisins, and pine nuts, finished with red wine vinegar for the bittersweet southern Italian balance served warm with crusty bread.
$
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
520Calories
16gProtein
28gFat
48gCarbs
12gSugar
6gFiber
780mgSodium
18mgChol
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Instructions
1
Prep
Trim tough stems from 560g chicory greens. Soak 40g golden raisins in 4 tbsp warm water for 5 minutes, then drain. Lightly toast 30g pine nuts. Slice 8 garlic cloves. Finely chop 6 anchovy fillets. Slice and lightly toast 120g bread.
2
Boil
Bring a large pot of water to vigorous boil with 1 tsp salt. Drop chicory in, blanch 4 minutes until tender. Drain immediately and squeeze gently to remove excess water. Roughly chop into 4cm pieces.
3
Saute
Heat 1/2 cup olive oil in a wide pan over medium heat for 1 minute. Add garlic, cook 60 seconds until pale gold. Add anchovies, cook 90 seconds pressing with a spoon until melted into oil.
4
Build
Add drained raisins and toasted pine nuts, cook 60 seconds to warm through. Add chopped chicory, toss to coat in oil, cook 4 minutes tossing occasionally until glossy and flavourful.
5
Finish
Add 2 tbsp red wine vinegar, 0.5 tsp salt, and 0.5 tsp black pepper. Toss vigorously 30 seconds until vinegar sizzles and concentrates into a glossy agrodolce coating.
6
Plate
Transfer to warm wide bowls, drizzle each with 1 tsp grassy olive oil, and serve with toasted bread alongside for soaking the bittersweet juices.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 560g (19.8 oz) wild chicory
- 120ml (1/2 cup) extra virgin olive oil
- 8 garlic cloves
- 6 anchovy fillets in oil
- 40g (1.4 oz) golden raisins
- 30g (1.1 oz) pine nuts
- 120g (4.2 oz) rustic country bread
- 2 tbsp red wine vinegar
- 4 tbsp warm water
- 1.5 tsp fine sea salt
- 0.5 tsp black pepper