Rinse the chicory briefly, pluck off any wilted outer leaves, use a sharp kitchen knife to cut out the bitter stalk in a cone shape. Place the chicory heads side by side in a shallow pot, fill the pot with almost half of the water, lightly salt the water, spread half of the butter over the chicory and simmer covered for approx. 20 minutes over a low heat until the chicory is almost buttery soft .
Remove the lid, increase the heat and allow the liquid to evaporate completely, add the rest of the butter, heat and brown the chicory heads in it on all sides.
TIP: To avoid a possible bitter taste, a pinch of sugar in the cooking water can help.
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