How to make Achicoria con Ajo

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Achicoria con ajo is bitter chicory wilted with garlic and oil, a winter green of Italian-Argentine houses. It is served warm, next to a roast or a slice of roast beef.

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.