Sauteed Chicory

• 3 pounds chicory (about 2 heads), outer ribs discarded and remainder cut into 2-inch pieces
• 1/4 cup extra-virgin olive oil
• 4 large garlic cloves, finely chopped
• 1/2 teaspoon hot red-pepper flakes

1. Wash chicory.
2. Cook in an 8-quart pot of boiling salted water (3 tablespoons salt for 6 quarts water), uncovered, stirring occasionally, until tender, about 5 minutes.
3. Drain well.
4. Dry pot, then heat oil over medium heat until it shimmers.
5. Cook garlic with red-pepper flakes, stirring, until golden, about 1 minute.
6. Add chicory, stirring to coat.
7. Increase heat to medium-high and cook, stirring occasionally, until most of liquid has evaporated, 3 to 5 minutes.
8. Stir in 1/2 teaspoon salt.

chicory, extravirgin olive oil, garlic, hot redpepper

Taken from www.epicurious.com/recipes/food/views/sauteed-chicory-351173 (may not work)