Internet presents obvious advantages, however when you have to talk about food and convince people to try your recipes has the “tiny” little disadvantage that you cannot feel the flavours. On top of this, if you think that you have to base the popularity of your recipe on a picture, and, sometimes unless you are a camera wizard, some dishes are just not sexy. Well this is the case for the Sugar chicory or Chinese cabbage cooked.
In Italy we call it “Pan di Zucchero” that literally means “Sugar Bread”. It is a type of chicory very much similar to the Chinese Cabbage (not the Bok Choy).
This cooked chicory has an awesome taste. Give it a try, it is a cheap and super quick side dish. If raw in a salad is boring and worth 6 out of 10, well cooked like this it is just 9 ½!
Bear with me, anchovies and everything, I promise you won’t regret it
A super cheap side dish that everyone will like.
- 1 head Sugar Chicory or Chinese Cabbage
- 3 o 4 small anchovies fillet in oil
- 1 garlic clove
- 4 Tbsp of extra virgin olive oil
- 20 g butter
- chilli pepper (if you like it)
- Grab a big pan and start by preparing the aromatic oil: put in the pan the oil, the butter, the garlic (inside removed), pepper, and anchovies fillet, let it warm up very very slowly.
- The oil is ready when the anchovies are completely melted
- Wash the chicory, and remove all the ugly parts, do not dry it
- Chop it in big chunks
- Once the chicory is ready to go, turn the heat under the oil and put in the lettuce, give it a quick stir and cover it.
- Cook it on medium low for 10/15 minutes.
- Check it is cooked, fix the seasoning if needed, and if it is still a little too watery, just remove the lid and turn on the heat for a minute or two, while stirring and let the excess evaporate.
This post is also available in: Italian