Per serving (one chicory per person) according to My Fitness Pal:
- 43 calories
- 4g carbohydrates
- 3g protein
- 1g fat
- 1g sugar
This is a quick and easy accompaniment, inspired by a friend who was looking for some new ideas for chicory (also known as endive). Chicory is often used raw in salads, but here I’ve challenged its mildly bitter taste by macerating it in sweet balsamic vinegar and tangy orange and cooking it on a high heat for something a bit different. Not to mention quick.
You can sear (do the initial cooking at a high heat) the chicory on a barbeque but you’ll need a frying pan to bubble the vegetables in their balsamic sauce on a lower heat. Cook the chicory in batches if all the half bulbs do not fit in your frying pan at once; I usually cook 1 chicory (two halves) per person. I like to add crushed garlic to my marinade but feel free to leave it out.
Ingredients (serves 4-8 as a side dish)
4 chicory bulbs
½ tbsp olive oil
1 tbsp balsamic vinegar
1 orange – juiced
- Squeeze the orange and mix with the oil, vinegar and seasoning. Crush the garlic if using and add this too. Leave to one side.
- Cut the chicory bulbs vertically in half. Heat a drizzle of oil – about half of the amount above – in a medium hot frying pan and sear the chicory halves, cut side down first, for 5 minutes, letting them char. Turn them over half way through.
- Turn the pan down to a low heat and carefully pour the vinegar mix over the upturned halves of chicory. It will splash and bubble when it hits the hot pan, so stir with a wooden spoon until it calms down.
- Cook for another few minutes, moving the chicory around with a wooden spoon until it is covered with thick, sweet marinade.
I am sharing this recipe with Extra Veg, a monthly blog challenge created by Helen from Fuss Free Flavours & Michelle from Utterly Scrummy. This month hosted by Jen’s Food.
I am also sharing it with Allotment2Kitchen’s Eat Your Greens monthly blog challenge.