Serves 2 as a side dish
1 large head of chicory, cut into quarters
2 medium leeks, sliced and washed thoroughly
2 sprigs of rosemary
2 bay leaves
Salt and pepper
1 Heat some olive oil in a heavy bottomed saucepan. Add the chicory and gently brown on each side – this should take about 5 minutes. When turning it, do it carefully, as chicory falls apart quite easily.
2 Add the sliced leeks, rosemary and bay leaves, season well with salt and pepper, and pour in a little water, just enough to cover the bottom of the pan.
3 Put the lid on the saucepan, cook on a low heat for about 10 minutes, then add a splash of Balsamic vinegar, give it a last stir, and serve.
TIP This dish goes well with fish, chicken and pork, but if you want to make it into a vegetarian main course, simply add a tin of drained butter beans at the end of step 2.
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