Cicoria e Fagioli
Meal Facts.
Prep Time: 10 minutes,
Cook Time: 30 minutes,
Time to Stand: 5 minutes,
Total Time: 45 minutes,
Ease of Cooking: Easy,
Servings: 4,
Calories: Approximately 250 per serving,
Cost of Ingredients: $10 (varies based on local prices),
Cuisine: Italian,
Course: Main or Side Dish.
Equipment
- Large pot, colander, cutting board, knife, wooden spoon
Ingredients
- 2 cups of fresh chicory or dandelion greens
- 1 can 15 oz of cannellini beans (or any white beans)
- 2 tablespoons of olive oil
- 3 cloves of garlic minced
- 1 small onion diced
- 1 teaspoon of red pepper flakes optional
- Salt and pepper to taste
- 1 tablespoon of lemon juice optional
- Fresh parsley for garnish optional
Instructions
- Prepare the Chicory
- Start by washing the chicory thoroughly. Remove any tough stems and chop the leaves coarsely. If you’re using dandelion greens, follow the same process.
- Sauté the Aromatics
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and red pepper flakes, cooking for another minute until fragrant.
- Add the Chicory
- Toss in the chopped chicory, stirring to combine. Sauté for about 5–7 minutes until the chicory has wilted. This step is essential, as it helps reduce the bitterness of the greens.
- Incorporate the Beans
- Drain and rinse the canned beans. Add them to the pot along with a pinch of salt and pepper. Stir well, allowing everything to combine and heat through for about 5 minutes.
- Simmer with Water
- Add enough water to cover the mixture, about 1–2 cups. Bring to a boil, then reduce the heat and let it simmer for about 15 minutes. This will help the flavors meld beautifully.
- Final Touches
- After simmering, adjust the seasoning with additional salt, pepper, and lemon juice if desired. Let the dish stand for about 5 minutes to allow the flavors to develop further.
- Serve
- Serve warm, garnished with fresh parsley. Enjoy this dish as a main course or as a side with crusty bread.