>> 1 bunch of chicory leaves
>> 3 tbsp coconut oil
>> 2 tbsp fresh squeezed lemon juice
>> 3 chopped garlic cloves
>> 1 small onion, sliced thin
>> pinch of salt
Cut leaves in half or leave whole. Place leaves into a pot of boiling water and cook until just tender (not mushy). Drain well.
In a medium frying pan place the coconut oil and turn heat on to medium. Once melted, add the onion and garlic. Saute for three minutes then add the chicory, lemon and salt. Toss gently, heat 1 -2 minutes.
Notes: No chicory leaves? Use endive, escarole, radicchio, or dandelion in lieu of chicory greens.
Wild Edibles in Recipe: Chicory
Wild Fungi in Recipe:
Edible Trees and Shrubs in Recipe:
Recipe Category: Side Dishes
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