Prepare the Chicory:

Rinse the chicory under cold water to remove any dirt or grit. Remove any tough stems and chop the leaves roughly.

Sauté the Garlic:

Heat the olive oil in a large skillet over medium heat. Once hot, add the minced garlic and red chili pepper (if using). Sauté for about 1-2 minutes until fragrant but not browned.

Add the Chicory:

Add the chopped chicory to the skillet. It will seem like a lot, but it will wilt down significantly. Toss everything together, ensuring the chicory is well-coated in the oil and garlic.

Season:

Sprinkle salt and pepper over the chicory to taste. Continue to sauté for about 5-7 minutes, stirring occasionally, until the leaves are tender but still vibrant green.

Serve:

Remove from heat and serve immediately. Squeeze fresh lemon juice over the top for a zesty kick. Enjoy it hot or at room temperature.

Variations and Substitutions

Add Protein: To make it a complete meal, consider adding cooked chickpeas, white beans, or sautéed shrimp.

Different Greens: If chicory isn’t available, feel free to substitute with spinach, Swiss chard, or even arugula.

Vegan: This recipe is already vegan-friendly.

Gluten-Free: Naturally gluten-free, so no substitutions are necessary!