Chicory Recipes
Chicory: a delicious and spicy treat from the garden!
Chicory and White Bean Soup
Ingredients
* 2 medium onions, chopped
* 2 tablespoons olive oil
* 5 garlic cloves, smashed
* 1/2 teaspoon dried oregano, crumbled
* approximately 5 cups vegetable broth
* 1 pound chicory, torn into 2-inch pieces
* 16 oz. of white beans, rinsed and drained
Preparation
Cook onions in oil in a 4- to 5-quart heavy pot over moderate heat, stirring occasionally, until softened, about 5 minutes. Add garlic and additional herbs and cook, stirring, 2 minutes.
Stir in broth and bring to a boil. Stir in chicory and beans, then simmer, uncovered, until chicory is tender, about 15 minutes.
Transfer 2 cups of soup to a blender and purée until smooth (use caution when blending hot liquids), then stir into remaining soup to thicken. Season with salt and pepper.
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Chicory and Eggplant Stir-Fry
Ingredients
* 1 medium onions, chopped
* 2 tablespoons olive oil
* 3 garlic cloves, smashed
* 1/2 teaspoon cardamom, or any herbs you like!
* 1 medium eggplant, sliced
* 1 tablespoon of miso paste
* 2 tablespoons of your favorite cooking vinegar (I like dark vinegars in this recipe)
* glass noodles, enough to share!
Preparation
Bowl a medium pot of water to cook the glass noodles. The noodles should cook in 4-5 minutes, then drain.
Cook onions in oil in a pan over moderate heat, stirring occasionally, until softened, about 5 minutes. Add garlic and additional herbs and cook, stirring, 2 minutes. Add the eggplant and stir to cover with the oil and spices.
Once eggplant is tender, stir in the miso and the vinegar and coat all. Stir in chicory, then simmer, uncovered, until chicory is tender, about 15 minutes.
Transfer the noodles into the pan and coat all. Season with salt and pepper, or as desired.
