Home Cook Together. Celebrate Life.

Achicoria con Ajo

Serves 4 Salad vegan, gluten-free, vegetarian, Salads

Achicoria con Ajo

Achicoria con Ajo is a cherished dish among Italian-Argentine families, particularly during the cool months when winter greens are at their peak. This simple yet robust preparation features bitter chicory, a staple in many homes, wilted to perfection with the warmth of garlic and a generous splash of olive oil. Traditionally, it finds its place beside a hearty roast or a slice of roast beef, making it a comforting companion on the dinner table.

The dish offers a delightful balance of bitterness from the chicory and the rich, aromatic presence of garlic. A hint of red pepper flakes adds a gentle heat, elevating the flavors without overpowering them. Served warm, it provides a pleasing contrast to the savory, hearty notes of roasted meats, ensuring each bite is both satisfying and invigorating.

Ingredients

  • 500 g (1.1 lb)chicory or dandelion greens
  • 4garlic cloves, sliced
  • 4 tbspolive oil
  • to tastesalt
  • red pepper flakesa pinch — optional

Method

  1. Fill a large pot with water and add a generous amount of salt. Bring it to a boil over high heat. Once boiling, add the 500 g (1.1 lb) of chicory or dandelion greens. Blanch the greens for 2 minutes until they turn a vibrant green and slightly tender.
  2. Drain the greens in a colander and immediately run cold water over them to stop the cooking process. Squeeze the greens gently to remove excess water, ensuring they are as dry as possible to absorb the oil later.
  3. In a large skillet, pour in 4 tablespoons of olive oil and add the 4 sliced garlic cloves. Place the skillet over medium heat and allow the garlic to warm gently. Stir occasionally until the garlic becomes pale gold, releasing its aroma without browning.
  4. Add the blanched and squeezed greens to the skillet with the garlic-infused oil. Toss them continuously using tongs or a spatula, ensuring each leaf is coated and begins to absorb the oil. The greens should look glossy and slightly wilted.
  5. Season the greens with salt to taste and a pinch of red pepper flakes, if desired. Continue to toss for another minute, allowing the flavors to meld together and the greens to become tender but not mushy.
  6. Transfer the achicoria con ajo to a serving dish while still warm. This dish is best enjoyed immediately, complementing a hearty roast or a slice of roast beef.