· 3 pounds chicory (about 2 heads), outer ribs discarded and remainder cut into 2-inch pieces· 1/4 cup extra-virgin olive oil· 4 large garlic cloves, finely chopped· 1/2 teaspoon hot red-pepper flakes
Step 1Preparation 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.Step 2Dry pot, then heat oil over medium heat until it shimmers. Cook garlic with red-pepper flakes, stirring, until golden, about 1 minute.Step 3Add 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.Step 4Cooks' note:Chicory can be boiled and drained 1 day ahead, then chilled in a sealable bag.