Sautéed Chicory with Turmeric, Ginger, and Lemon

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 head

Chicory , washed, cut

2 cloves

Garlic , halved

30 mL

Extra-Virgin Olive Oil

3 g

Ground Turmeric

1 piece

Fresh Ginger , peeled, minced

1-inch piece

1/2

Lemon

3 g

Salt

9 g

Sunflower Seeds

(optional)

30 mL

Water

Cooking Instructions

HIDE IMAGES

Step 1

In a skillet heat up the Extra-Virgin Olive Oil (30 mL) , then add the Garlic (2 cloves) , Ground Turmeric (3 g) , and Fresh Ginger (1 piece) . Sauté for a few minutes.

Step 2

Add the Chicory (1 head) to the skillet. Season with Salt (3 g) . Stir around for 1-2 minutes then add Water (30 mL) , lower heat, cover with a lid and let cook until veggies are soft.

Step 3

Squeeze in the juice of half a Lemon (1/2) and keep cooking for a few more minutes, allowing all the juice to reduce and caramelize a bit.

Step 4

Turn off the heat and sprinkle with some Sunflower Seeds (9 g) for some extra crunch.