Chicory will bring an extra crunch or more color to your dish. Chicory Greens are bitter than most other greens. They are high in polyphenols, a group of micro nutrients with antioxidant properties. According to yahoo health, Chicory green is one of the superfoods healthier than Kale. A cup of chicory leaves clocks in at about 235 mg (double that of spinach!). It’s one of the best dietary sources of polyphenols—powerful micronutrients that serve a role in preventing disease.
Chicory is great in salad, also is equally excellent cooked. You can cook them in soups, with beans, or simply by themselves. There are 2 varieties in Chicory. The Curly variety has fairly narrow leaves with ruffled edges while on the Frisée variety the leaf is both curly and very deeply cut making it quite frizzy.
- 2 tbsp - Oil of your choice. I used coconut oil.
- 1 full head - Chicory greens
- ½ cup - freshly grated coconut
- ½ medium sized red onion
- 1 sprig curry leaves
- 4 green chillies
- ⅛th tsp - pink himalayan salt
- ⅛th tsp - cumin
- ⅛th tsp - black mustard seeds
- Slice onions. Cut chicory to an inch size.
- Silt green chillies.
- Add oil to a pan. Add mustard seeds.
- When mustard seeds splutter, add cumin. Fry till brown.
- Now add curry leaves, green chillies and onion. Fry till soft but still a bit crunchy.
- Add chicory. Stir every 30 seconds. After second stir, add salt. If you put salt after chicory starts cooking, salt releases water and sauté becomes watery.
- Stir in 2 more times. Add coconut. Cook for 1 minute while stirring. Make sure chicory doesn't become soggy.
- Serve hot with rice or roti.