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

2 Tbsp

Extra-Virgin Olive Oil

1/2 Tbsp

Ground Turmeric

1 piece

Fresh Ginger , peeled, minced

1-inch piece

1/2

Lemon

1/2 tsp

Salt

1 Tbsp

Sunflower Seeds

(optional)

2 Tbsp

Water

Cooking Instructions

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Step 1

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

Step 2

Add the Chicory (1 head) to the skillet. Season with Salt (1/2 tsp) . Stir around for 1-2 minutes then add Water (2 Tbsp) , 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 (1 Tbsp) for some extra crunch.