Clean and wash one head of chicory.
Cut into manageable eating size.
In a proper size pot, place 2 cups water, pinch of sugar, pepper, tomato sauce (for taste and color) and the press of 2 large cloves garlic.
Add the cut greens to the pot containing the listed ingredients and cook, covered, at medium heat, until done (about 10 to 15 minutes).
Enjoy with toasted French or Italian bread.
Heat the olive oil in a large nonreactive saucepan.
Stir in the garlic and scallions, and cook over medium heat for about 3 minutes, stirring frequently.
Add shrimp, parsley and cilantro and cook for another 1 or 2 minutes, or until the shrimp is heated through.
Remove from the heat and add the lemon juice.
Taste and correct the seasonings, if necessary.
Arrange arugula and chicory on a serving platter, pour shrimp mixture over greens, toss lightly and serve.
In a bowl, whisk together eggs and herbs. Season. Heat oil in a nonstick frying pan. Add eggs and cook over medium heat, turning once, until set. Remove from pan and keep warm.
Meanwhile, whisk together buttermilk, tomato paste and vinegar. Season. Toss with greens, chicory and radishes. Transfer to a serving dish.
Roll up omelette and cut into diagonal pieces. Arrange on salad.
br>To Serve: Tear the chicory leaves into small pieces.
Clean greens, removing roots and any wilted parts.
Wash several times in a large amount of water.
Boil greens in enough salted water to cover.
(Spinach is an exception; use just a small amount of water in cooking spinach.)
Cook until tender.
Remove from heat and drain thoroughly.
When cool, squeeze to remove all water.
Brown onions in oil, cooking slowly.
Add greens and seasoning to onions and toss lightly.
Serve warm or cold.
Lemon juice may be added for a tart flavor.
Wash greens; pat dry with paper towels.
Place in bowls or on plate.
Sprinkle herbs over and arrange flowers decoratively on greens.
Mix vinaigrette, pour over salad and toss gently.
Serve immediately.
Serves 8.
Toss Boston lettuce, chicory, dandelion leaves, apple, and violet petals together in a large bowl.
Combine olive oil, raspberry jelly, vinegar, honey, pepper, and salt in a lidded container or jar. Seal and shake until well blended. Drizzle over the lettuce mixture in the bowl. Toss gently until all leaves are coated.
To prepare greens, cut away the tough stalks
1. Prepare the chicory, cutting out part of the
Preheat oven to 400\u00b0F. Grease 6 - 4 inch ramekins then sprinkle each with 1 tsp sugar.
Heat oil and 1 tbsp butter in a frying pan. Saute chicory for 15 mins. Season and stir in honey. Saute for 5 mins. Divide remaining butter between ramekins. Lay 2 chicory halves, cut-side down, in each ramekin. Top with cheese and thyme. Lay puff pastry on top of ramekins and press down gently. Bake for 20 mins, or until golden brown.
Turn out onto serving plates. Sprinkle with black pepper and remaining thyme. Serve with baby arugula.
Preheat oven to 350\u00b0F.
Coarsely chop walnuts and spread on a baking sheet.
Bake 5 minutes, stir then continue baking another 3 to 5 minutes or until lightly browned and fragrant. Let cool.
To make vinaigrette, whisk vinegar with olive oil, maple syrup, salt and pepper.
Core and slice pear.
Place chicory and pear in a large salad bowl.
Toss with vinaigrette until leaves are shiny.
Scatter with walnuts and serve right away.
ngredients together. Mix the squid, chicory and peppers in a bowl
Cook lentils in boiling water for 25 mins, or until tender. Rinse under cold running water until cool then drain.
Meanwhile, dry-toast nuts in a small frying pan over medium heat until lightly toasted. Transfer to a cutting board. Let cool slightly then chop roughly.
Whisk vinegar and oil in a large serving bowl and season to taste. Add radicchio, chicory, tomatoes, parsley and lentils and toss gently to combine. Sprinkle with walnuts and cheese to serve.
To make the dressing, whisk together olive oil, vinegar, mustard and brown sugar. Set aside.
Combine chicory, watercress, pears and walnuts in a large bowl. Add dressing and toss to combine. Divide salad between serving plates and sprinkle with crumbled blue cheese.
Preheat oven to 425\u00b0F. Lightly grease 4 - 7x9 inch baking trays. Sprinkle with polenta.
Divide dough into 4 evenly sized pieces. On a lightly floured surface, roll out each piece of dough into a 9 inch long rectangle. Transfer to prepared trays.
Spread pizza bases with tomato sauce. Top evenly with chicory, onion, prosciutto and cheeses. Bake for 10-12 mins, or until golden and crispy. Sprinkle with parsley and drizzle with olive oil.
Whisk together mustard and honey. Add 2 tbsp dill. Toss with diced cucumber and salmon. Season.
Slightly overlap chicory leaves to make 8 \"boats.\" Fill with salmon and cucumber mixture. Garnish with remaining dill. Serve with sliced radishes.
br>Wash or wipe the chicory heads and cut 1\" to
he collard, mustard, and turnip greens away from the tough stems
Rinse your collard greens with water in a collander.<
Place all greens in sink or a large