1 bunch chicory (1 pound /500-600 grams)
2-3 tablespoons olive oil (26-39 grams)
1-2 cloves garlic chopped
1/2 teaspoon salt (2 1/2 grams)
pinch of hot pepper flakes (if desired)
Wash leaves and cut in half (or leave whole), cook in boiling water (unsalted) until tender but not mushy, drain well.
In medium frying pan add olive oil and garlic, then add the chicory, salt and hot pepper flakes, toss gently, heat 1 -2 minutes on medium heat. Serve immediately, with a squeeze of lemon if desired. Enjoy!
Source: "An Italian in My Kitchen" https://anitalianinmykitchen.com/sauteed-chicory/