Top Rated Chicory Recipes
The definitive "chopped salad," the Cobb was invented in Hollywood, at the Brown Derby restaurant, and quickly became an iconic American dish. At the Derby, it was always presented with its colorful mix of ingredients arranged neatly arranged, then tossed at the table.
What Is Chicory Coffee?
Chicory is a caffeine-free herb that is a popular coffee substitute. It is most well known in New Orleans coffee (or "chicory coffee") recipes, and it can be brewed and enjoyed on its own for its dark, rich flavor. If you want to enjoy a coffeelike experience without turning to decaf, chicory is one of your best options. The flavor is very similar to regular coffee, and because chicory naturally contains no caffeine, it appeals to a healthier, all-natural lifestyle.
- Origin: Native to northern Africa, western Asia, and Europe brought to North America in the 1700s
- Alternative Names: Chickory, chikory, or chicorie also known as New Orleans coffee
- Temperature: Steep the chicory with boiling water for 10 minutes
- Caffeine: Chicory root is naturally caffeine free if mixed with coffee, it will contain caffeine
- Wash chicory. 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. Drain well.
- Dry pot, then heat oil over medium heat until it shimmers. Cook garlic with red-pepper flakes, stirring, until golden, about 1 minute.
- Add chicory, stirring to coat. Increase heat to medium-high and cook, stirring occasionally, until most of liquid has evaporated, 3 to 5 minutes. Stir in 1/2 teaspoon salt.
The cook from Orlando, Florida is indeed correct. I bought some chicory the other day, never having had it before. This recipe looks simple, but I was confused because people are referring to it as "greens." My chicory is white! It turns out it's actually Belgian endive. So I'm off to look for recipes for that now. If it weren't for Orlando, Florida, I wouldn't have known this.
I didn't like this recipe because the texture was terrible to me like cooked lettuce, a little slimey. I didn' like the mouthfeel of it. I won't be using this recipe again.
I believe the cook from 'Orlando Florida' is mistaken, ɼhicory' is a specific herb, here is some info gleaned from ➫out com.' "If you live in the US, you have more than likely seen this bright blue flowered, slightly scraggly looking herb. It grows in every part of the country, and has become so common that many of us don't even notice it along the roadside. Chicory deserves more respect than it is given however. One of the oldest known herbal writings from the first century even mentions it. Brought to the colonies and then naturalized throughout the country, chicory is an herb that offers a bright spot in the garden, a delicious root for roasting and making a warming beverage, a delicious green for our salads and fodder for livestock." from About com. I'm personally so happy to find out I can use this recipe here for Chicory & prepare it in the same way I prepare brocolli rabe or Musturd greens etc. Yum!
I must confess that I left out the red pepper because my husband does not enjoy heat. Being from the South, though, he does like greens and this recipe is a keeper. The chicory was barely bitter, just that little bit of tang that makes it special. Cooking times are accurate for mature chicory but a 5 min. boil was a bit too long for the younger leaves. Would work well with other greens, too.
Chicory is a group of greens - depending on where you are from. It could be: Endive,curly endive,Radicchio, Sugarloaf, Belgian endive, and escarole. So what is this recipe?
Sautéed Chicory Greens Southern Italian Style
Eating bitter chicory greens is an ancient tradition in the Italian cuisine, especially in the southern regions. For centuries people used to hand-pick the wild variety of this plant in the surrounding areas of their homes and cook it right away, sometimes sautéed and sometimes simply boiled. I can even recall that when I was a little girl, my grandmother used to go out in the rain during spring time to pick the freshest chicory she could find.
Today however, there is no need to hunt for chicory in the wild as it is becoming way more common to find this nutrient-packed vegetable also in the supermarkets. I can assure you that if you cook it properly, the taste is quite as good. In fact, raw chicory has a strong bitter and spicy flavour, but if you boil it for just a few minutes it becomes mild and delicious.
This recipe is a staple in my family and everyone loves it. Besides, it pairs the benefits of eating leafy vegetables with all the great distinctive ingredients used in the southern Italian cuisine like capers, anchovies in oil and chili flakes. And the best part? It takes just a few minutes to prepare.
As it has quite a powerful flavour, this side dish pairs perfectly with simple and healthy mains like grilled fish or steamed chicken. Moreover, it can also be reinvented as a great pasta sauce.
As a side note, if you like this recipe, but you cannot find chicory greens at your local grocery store, you can replace them with any kind of bitter leafy vegetable of your liking such as endive, escarole, radicchio or even dandelion leaves. In this case, however, I would suggest you to blanch the greens just for a few seconds instead of boiling them down or just skip boiling them altogether.
Dandelion looks and acts like a weed but, actually has amazing health benefits! The benefits are often used medicinally like in tea or as an herbal medicine to help aid in digestion. Hindbeh is most known to treat stomach and liver conditions but, may also help aid in the treatment of high cholesterol, diabetes, eczema, heartburn and many more ailments.
Dandelion and chicory are from the same family of greens and are quite similar in taste and look. Chicory is not easy to find in local grocery or produce stores, however, dandelion greens have become fairly well-known in the US and are available at most grocery stores with the other greens. Either one works perfectly in this recipe.
How to cook it
Like many Lebanese dishes, the way a recipe is made differs on which region of Lebanon you are from. The recipe I know and love, comes from South Lebanon. Hindbeh needs to be washed very thoroughly before being cooked. The stems are edible, I only trim about an inch off the bottom and discard. The greens are then boiled for about 15-20 min. Once they are boiled until softer to eat, all the water is then squeezed out of the cooked dandelion. I then mix the cooked Hindbeh with freshly squeezed lemon juice, salt and olive oil and top with caramelized onions. However, if you are not a fan of onions, you may omit them. My mother always serves it dressed but without onions.
Another popular way to make Hindbeh is to boil it for only 5-10 minutes then once all the excess water has been removed, add it to a skillet with olive oil and onions and sauté for about 10-15 minutes. It can be served warm or at room temperature with pita bread.
Hindbeh refrigerates very well for about five days or so. While it has a slightly bitter taste, the lemon juice and olive oil give it wonderful flavor offsetting that bitterness, making it a quite delicious and healthy vegetarian side dish to go with any meal!
Native to Africa, Asia, and Europe and brought to the U.S. in the 18th century, chicory (AKA chicory coffee or New Orleans coffee) is a naturally caffeine-free root that&aposs roasted and cut up into a form that&aposs popularly used as a coffee substitute or addition. With a dark, slightly sweet and rich flavor similar to roasted coffee sans caffeine, it&aposs a great option for those who are sensitive to the buzz of java.
The chicory-infused coffee sold at New Orleans staple Café du Monde — often served with steamed milk and made to enjoy alongside fried beignets — boosted the reputation of chicory coffee across America. Today, most locally-owned New Orleans coffee shops mix their beverages with about 70 percent coffee and 30 percent chicory root.
In addition to its lower caffeine content and great taste, chicory has a high amount of inulin. This prebiotic soluble carbohydrate might help improve gut health, reduce cholesterol, and control blood sugar.
Better Than Coffee (Chicory Latte)
I created this drink because I had to stop drinking coffee (full article here: 11 Ways Coffee Impacts Your Hormones). I discovered that my body does not metabolize coffee well and the result was very visible: I was impatient and even mean. It sucks when the one person you love the most (my partner, Brad) is on the receiving end of your moods. I had to own it and this is how I threw myself into looking for tasty, satisfying and healthy alternatives.
Lattes can be so versatile. You can play with so many different teas, coffees, coffee substitutes (like dandelion root or chicory root), fats like coconut butter, coconut oil, coconut milk, butter (if you tolerate dairy) or ghee. It allows for so much of creativity and exploration of your own taste bud preferences.
In this recipe I’m using roasted chicory root and roasted dandelion. You can get it online and pick the organic version. If you have been to New Orleans, you know chicory coffee.
Even though I called the recipe “coffee,” this drink does not contain caffeine. In fact, both dandelion and chicory have have been used medicinally in Western herbalism for centuries.
Dandelion root is known to support the liver function and chicory root is rich in inulin which is a “prebiotic” for the good bacteria to feed on. Chicory is also known to stimulate bile production which facilities our liver’s detoxification process – keeping our hormones in check. I wrote a full article about the surprising connection between the liver and our hormones.
I hope you enjoy this drink as much as I love developing recipes that not only taste great but can be our medicine, too.
Learn how to add more hormone-balancing ingredients to your meals with our FREE 15 Breakfasts to Rebalance Your Hormones guide here.
Chicory Root Health Benefits
“Chicory root [contains] a prebiotic fiber, meaning it feeds the good bacteria in your gut,” explains Gillean Barkyoumb, MS, RDN, a registered dietitian in Gilbert, Arizona. “There are two types of fiber, soluble and insoluble. Chicory root contains soluble inulin fiber. Getting a balance of both fibers in your diet is best, as they have different roles in supporting our health.” Soluble fiber is particularly beneficial for helping to control cholesterol and blood sugar levels.
Research links chicory root to many health benefits, including healthy digestion, relief for constipation, blood sugar control, cholesterol improvement and even weight loss. “Because it’s a prebiotic, chicory root fiber feeds the good bacteria in your gut, which aids in lowering inflammation and strengthening the immune system,” adds Valdez.
Chicory root, botanically classified as Cichorium intybus var. sativum, is slender, underground, edible taproots that belong to the Asteraceae family. Chicory root has been cultivated for hundreds of years and is most commonly used as a coffee substitute, especially during times of coffee shortages and economic decline. Despite its limited use, Chicory root has recently found a new purpose by adding fiber to commercial food products. The root contains a high amount of inulin, which is a fiber that can be added to protein bars, baked goods, and cereals.
Chicory root is a good source of vitamin C and antioxidants which can help boost immunity and contains beta-carotene, potassium, phosphorus, folate, manganese, and inulin, which is a non-soluble fiber. The tuber also contains anti-inflammatory and antibacterial properties to help cleanse and purify the body.
Orecchiette with Sausage and Chicory
In a large pot of boiling salted water, cook the pasta until al dente. Drain well.
Meanwhile, in a large, deep skillet, heat 2 tablespoons of the olive oil until shimmering. Add the sausage and cook over moderately high heat, breaking it up with a wooden spoon, until browned, about 7 minutes. Using a slotted spoon, transfer the sausage to a plate.
Add the garlic, crushed red pepper and the remaining 2 tablespoons of olive oil to the skillet and cook until fragrant, about 1 minute. Add the chicory with any water clinging to the leaves and season with salt. Cover and cook until wilted, about 2 minutes. Uncover and cook until the chicory is tender and the liquid has evaporated, about 5 minutes longer.
Add the pasta to the skillet along with the sausage, chicken stock and pecorino and cook over moderate heat, stirring constantly, until the liquid is slightly reduced and creamy, about 3 minutes. Stir in the mint and serve right away, passing extra cheese at the table.
RECIPE: Chicory, Traditional Middle-Eastern Greens
Chicory, or olesh in Arabic and Hebrew, is a tasty wild edible related to endive. Generations of Middle Eastern peoples hand-gathered the lance-like, serrated leaves to cook, but you can buy it cultivated now. Unfortunately, this nutritious, inexpensive wild vegetable hasn’t acquired the prestige of, say, artichokes – which are really just big thistles. Like artichokes, chicory requires cleaning and care in cooking, and you have to have a taste for slightly bitter greens to appreciate it.
Bitter greens are a springtime tonic, supporting liver function and delivering easily-assimilated iron to the bloodstream. That’s why native peoples have always delighted to see the appearance of dandelions and chicory after the vegetable-poor winter – before modern agriculture brought fresh produce to markets year ’round. But no matter how available and enticing mounds of fresh produce may be, the body still likes its jolt of calcium, Vitamin A and iron, which chicory provides in plenty.
We bought a big bunch of chicory in the Ramleh shuk last week. The vendor gave us the traditional recipe, and we cooked it as he said to.
Chicory Sautéed with Onions
Clean the leaves carefully, discarding any yellow or old-looking ones. They need a rinsing or two.
Chop the leaves coarsely. Have ready a medium-sized pot of boiling water with enough room to fit them in it.
Simmer the leaves in the boiling water for 5 minutes. Strain them out, squeezing them to extract the bitter juices.
Save the cooking water and juice to feed your houseplants – they like it.
Note: in early January chicory is still young enough not to taste very bitter. Taste a raw leaf – if the taste is acceptable as it is, don’t bother with the pre-cooking.
Slice a medium-sized onion. Sauté it gently in olive oil till golden.
Add the cooked, drained chicory leaves and stir them in. Add salt and pepper to taste. Cook a further 5 minutes.
That’s it. Now you can serve the chicory as it is. Or saute some thickly-sliced Portobello mushrooms along with onions a delicious topping for bruschetta.