Saturday, December 03, 2005

Greens

Chicory is a bitter ‘pot herb’. Unlike its sibling curly endive, this is a leafy green better cooked than eaten raw. At the market this week an incredibly healthy looking, organic bunch of the stuff enticed me into taking it home. A friend had cooked it for me once before and I got him around to give me another demo.

Horta
Take a bunch of chicory (organic really does taste better)
Wash thoroughly and remove any leaves that are not up to scratch
Chop into about 6 cm lengths, or whatever takes your fancy
Cover with water
Boil about 20 minutes til tender
Strain water (reserve and keep for a healthy drink)
Add the juice of 1-2 lemons, a dash of olive oil and a little sea salt and cracked pepper.

This was accompanied with (yet another) salad. This time – cannellini beans, rocket, diced daikon and carrot, tomato, parsley, with a garlic and lemon dressing.

A delicious vego delight. An oasis of health in the midst of a crazy season.

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1 Comments:

Blogger Brownie said...

I felt a wave of healthfulness come over me just from reading that.
Have you ever seen the chicory kilns allover Phillip Island? I think it was a coffee substitute during WW2? ( and that would be the roots not the leaves of course).
Thank you for your books offer - maybe there will be a christmas BlogGrogBlog and we will meet again.

1:19 am  

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