Mediterranean Style Chicory
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 chicory
- 4 tablespoon olive oil
- 4 cl balsamic vinegar, red or white
- 4 small tomato (s)
- 1 tablespoon Herbs Provence
- a bit salt
- some black pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- A (large) pan with a lid is required.
- Remove the outer leaves of the chicory and cut into lengthways slices as thick as a finger.
- Heat the oil in a pan, fry the chicory slices on both sides. Deglaze with the balsamic vinegar and immediately put the pan lid on top.
- Let simmer until the chicory is firm to the bite (do not let it get too soft).
- Then halve the tomatoes (possibly eighth for larger tomatoes) and add to the chicory - just let them heat up (they shouldn`t get mushy!).
- Salt and pepper the vegetables and pour the Provence herbs over them. Mix. Arrange nicely on plates.
- Baguette can be served with it.
- Chicory can also be served as an accompaniment to briefly roasted meat.
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