By David Cohlmeyer

I am still learning to enjoy bitter flavours, so ameliorating their bitterness helps to make them more enjoyable. Light cooking certainly helps, but I have also found that onion or garlic, beets, and walnuts all have characteristics that modify excess bitterness. I think the best approach is to serve chicory with big bold flavours.

Makes 4 servings

2 tbsp extra virgin olive oil
1 medium onion, diced
3 cloves garlic, minced
1 large head of chicory or escarole or 4 endives, chopped
1 large beet, roasted and diced
1/2 cup chopped walnuts
1 tbsp balsamic vinegar, plus more if needed
1/4 tsp salt, plus more if needed

In a large sauté pan or medium saucepan, heat the oil over medium heat. Add the onion and cook, stirring occasionally until lightly browned, about 7 minutes. Add the garlic and cook, stirring, for 1 minute. Stir in the chicory and cook, stirring occasionally until it begins to wilt, about 2 minutes. Stir in the beets and walnuts. When the greens are fully wilted, stir in the vinegar and salt. Taste and adjust seasoning as needed.

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