Cut the end of the chicory long enough so that they still stick together. Cut the rib bacon into thin slices or sticks.
Leave out the bacon in a pan. If the bacon isn`t fat enough, add another tablespoon of oil. Place the chicory in the pan with the cut side facing down and stew until it shows signs of frying. Then turn it over, season with salt and pepper. Pour in the water and stew the chicory over a low heat with a closed pan for about 10 - 15 minutes. Finally pour the honey over the flasks in a thin stream.
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