You'll Love Cicoria: Easy Plant-Based Recipes for a Healthier You

Have you ever thought a bitter green could become your new favorite?

We promise it's true. This Italian green—known in the U.S. as chicory or dandelion greens—turns savory and mellow when cooked the Roman way.

In this short intro we’ll show you a simple, reliable recipe framework that fits weeknights. First you blanch to tame the bite, then you sauté with olive oil, garlic, and a hit of peperoncino.

You’ll learn smart shopping tips for U.S. markets, how much to buy, and easy swaps like tomatoes, toasted pine nuts, or pecorino. We also cover a no-anchovy option so the dish stays fully plant-based.

Quick, flexible, and deeply flavored—this food adapts to bowls, pizza, pasta, or a frittata. Follow our steps the first time, then tweak the way you like for faster, tastier dinners all week.

What Is Cicoria and Why Italians Swear By This Bitter Green

This crunchy, bitter green has quietly anchored Roman home kitchens for centuries. In Italy it goes by a family name that covers several wild greens. In U.S. markets you’ll most often see it labeled as chicory, dandelion greens, or wild endive.

Cicoria explained: chicory, dandelion greens, and wild endive

These dark, sturdy leaves are too bitter to eat raw for most people. A short simmer makes them tender and deeply savory. In Rome, the green shows up on many restaurant menus as a mark of cucina povera turned proud classic.

Taste and nutrition: bitter notes that mellow with cooking

The initial taste is assertive and slightly astringent. Boiling for 4–10 minutes softens it and brings out a rounded, savory profile.

These vegetables pack fiber and micronutrients. Sautéing in olive oil helps absorb fat-soluble vitamins and boosts flavor.

How to shop and prep in the US: bunch size, leaves, and volume reduction

Buy a large bunch (about 750–900 g) because the greens collapse when blanched. Remove wilted tips, trim tough ends, and rinse well in cold water to remove grit.

After boiling, drain and squeeze out excess moisture. That firm squeeze is the secret to better texture in the pan.

Cicoria Ripassata alla Romana (Boil, Then Sauté with Olive Oil, Garlic, and Chili)

Let’s cook the Roman way: boil, squeeze, then finish in a hot pan with garlicky oil and chilli.

Ingredients: a large bunch of chicory leaves (1–2 lb), extra-virgin olive oil, plenty of garlic, peperoncino or chilli flakes, and salt. Optional anchovy fillets give a silky, savory lift.

Tools & heat

Use a big pot to bring water to a rolling boil and a wide frying pan so the greens can sear instead of steam.

Step-by-step

1. Clean leaves, trim, and wash thoroughly.

2. Salt the water, bring to a boil, add greens, and simmer 4–10 minutes until tender; drain.

3. Squeeze firmly to remove excess water—this prevents the oil from diluting in the pan.

4. Warm olive oil in the pan over medium heat. Add garlic whole (aglio in camicia) or minced, and bloom the chilli.

5. Add anchovy fillets if using; stir until they dissolve, then fold in greens and sauté about 5 minutes.

6. Adjust salt to taste and serve warm or at room temperature.

Pro tip: Keep heat moderate so the garlic and chilli don’t burn. If the pan gets too hot, lift it briefly off the burner.

Flavor Boosts and Serving Ideas: From Anchovies to Pasta Night

With a couple of smart touches you can turn this base into many memorable meals. We like to keep the core method—olive oil, garlic, and chili—but then layer in small, bold flavors.

Classic Roman add-ins

Anchovies dissolve into the oil for deep umami. Add chili flakes for lift. Toasted pine nuts give crunch. A sprinkle of grated pecorino adds savory brightness.

Ways to serve

Use the greens as a restaurant-style side with roasted fish, grilled tofu, or a bean stew. They also make a great topping for pizza or bruschetta.

• Toss with hot pasta, a splash of pasta water, olive oil, lemon zest, and cracked pepper.

• Stuff into a panini or fold into a frittata for easy lunches and brunches.

• Scatter over a white pie with mozzarella and pecorino, or spoon onto garlicky bruschetta as a starter.

Pro tip: For a heartier finish, stir in a little sausage pan juice, or keep it plant-based and rely on anchovies or toasted nuts for depth.

Batch-cook once and rotate between side, sandwich, pasta, and egg dishes all week. You’ll find this simple preparation makes a lot of different meals feel special.

Ready to Cook Cicoria Today: Make It, Meal-Prep It, Love It

Start today with a simple plan that saves time and makes weeknight meals shine. Total active cooking runs about 20 minutes: 4–10 minutes to blanch until tender, then roughly 5 minutes in the pan. That small investment pays off all week.

Meal-prep tip: Blanch, squeeze, and refrigerate a big batch on Sunday. When you need dinner, finish the greens in a skillet with fresh garlic and olive oil in minutes.

Keep texture by draining well before storage—less moisture means better browning and flavor when you reheat. Serve warm or at room temperature for potlucks, lunches, or quick dinners.

Quick ideas: refresh leftovers with a splash of oil and chili, rotate the greens through pasta, frittatas, and sandwiches, and keep pantry boosters (anchovies, pecorino, pine nuts) on hand to change the mood fast.