Chicory Recipe Vegan Ideas for Delicious Plant-Based Meals

Chicory is a wonderfully versatile leafy green that often flies under the radar in vegan cooking. Known for its slightly bitter, earthy flavor, chicory adds a unique depth to any dish while providing a nutritional punch.

Whether you’re new to vegan cuisine or a seasoned plant-based cook looking to expand your repertoire, this chicory recipe is both simple and delicious. It highlights the vegetable’s natural qualities while balancing bitterness with bright, savory flavors.

Perfect as a side dish, salad base, or even a warm entrée, chicory can transform your plant-based meals into something truly special. Plus, it’s packed with fiber, vitamins, and antioxidants, making it a healthy and tasty addition to your weekly menu.

In this recipe, we’ll show you how to prepare sautéed chicory with garlic and lemon, a quick and satisfying dish that pairs beautifully with a variety of meals. Along the way, we’ll share tips, variations, and serving suggestions to make sure you get the most out of this humble yet impressive green.

Why You’ll Love This Recipe

This vegan chicory recipe is a fantastic introduction to a lesser-known green that packs a nutritional and flavor punch. The slight bitterness of the chicory is mellowed by a simple sauté with garlic and a squeeze of fresh lemon, creating a well-balanced dish that’s both vibrant and comforting.

It’s incredibly easy to make, requiring minimal ingredients and equipment, making it perfect for busy weeknights or for impressing guests with a gourmet plant-based side. Additionally, it’s gluten-free, oil-light (or oil-free if you prefer), and naturally vegan, fitting seamlessly into a variety of dietary lifestyles.

Beyond taste and health benefits, chicory’s versatility means you can enjoy it raw in salads, cooked as a side, or incorporated into heartier dishes. Once you try this recipe, you’ll find chicory becoming a staple in your kitchen.

Ingredients

• 1 large bunch of chicory (about 8-10 ounces)
• 2 tablespoons olive oil (or water for oil-free sautéing)
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional for heat)
• 1 lemon, juiced
• Salt to taste
• Freshly ground black pepper to taste
• 1 tablespoon toasted pine nuts (optional garnish)

Equipment

• Large skillet or sauté pan
• Knife and cutting board
• Citrus juicer (optional)
• Mixing bowl
• Colander or salad spinner
• Spatula or wooden spoon

Instructions

1. Prepare the chicory: Rinse the chicory leaves thoroughly in cold water to remove any dirt or grit. Use a salad spinner or pat dry with a clean towel.
2. Trim and chop: Remove the tough stems and chop the chicory roughly into bite-sized pieces. The leaves will shrink as they cook, so don’t be afraid to pile it high.
3. Heat the pan: Place your skillet over medium heat and add the olive oil. If you prefer an oil-free version, heat the pan and add 2 tablespoons of water instead.
4. Sauté the garlic: Add the minced garlic and red pepper flakes (if using) to the pan. Cook for about 1 minute, stirring frequently to prevent burning and to release the garlic’s aroma.
5. Add the chicory: Toss the chopped chicory into the pan. It may seem like a lot at first, but it will wilt quickly. Stir to coat the leaves evenly with the garlic oil.
6. Cook until tender: Sauté the chicory for 5-7 minutes, stirring occasionally. The leaves should be wilted and tender but still bright green. If the pan dries out, add a splash of water to help steam the leaves.
7. Season: Sprinkle with salt and freshly ground black pepper to taste. Stir well to combine.
8. Add lemon juice: Remove the pan from heat and drizzle the fresh lemon juice over the chicory. Toss gently to distribute the citrus flavor.
9. Garnish and serve: Transfer the sautéed chicory to a serving dish and sprinkle with toasted pine nuts for a delightful crunch and nutty flavor.

Tips & Variations

“To reduce bitterness, blanch chicory leaves in boiling water for 1-2 minutes before sautéing. This softens the flavor and texture.”

For a creamier twist, you can stir in a splash of coconut cream or a dollop of vegan sour cream at the end of cooking. Adding a pinch of smoked paprika or a dash of nutritional yeast can also enhance the flavor profile.

If you prefer your greens raw, try chopping chicory finely and mixing it with citrus segments, avocado, and a simple vinaigrette for a refreshing salad.

Experiment with other nuts or seeds such as walnuts or hemp seeds for garnish, or add sautéed mushrooms for an earthy complement. This recipe pairs well with grains like quinoa or farro, making a complete meal.

Nutrition Facts

Serving Suggestions

This sautéed chicory recipe shines as a side dish alongside hearty mains such as roasted root vegetables, grilled tofu, or vegan meat substitutes. It also pairs wonderfully with warm grains and legumes for a filling vegan bowl.

For a Mediterranean flair, serve it alongside hummus, olives, and crusty bread. Alternatively, toss it into pasta dishes or combine with roasted potatoes for a rustic meal.

Want to explore more vegan-friendly recipes? Try incorporating dishes like Thelma Sanders Squash Recipe or Passover Zucchini Kugel Recipe to keep your menu exciting and vibrant.

Conclusion

Chicory is an underrated gem in the world of vegan cooking that offers a unique flavor and excellent nutritional benefits. This simple sautéed chicory recipe brings out the best in this vegetable, balancing its natural bitterness with bright lemon and warming garlic.

It’s a quick, nutritious, and versatile dish that can elevate any meal.

Whether you’re serving it as a side, adding it to bowls, or experimenting with different garnishes and spices, chicory is sure to become a favorite in your plant-based kitchen. Don’t hesitate to try this recipe and share it with friends and family looking for delicious, wholesome vegan options.

And if you’re keen on exploring more recipes, we highly recommend trying out our Pickled Cherry Pepper Recipe for a tangy complement to your greens or the rich and creamy Peanut Butter Gelato Recipe as a delightful vegan dessert.

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