Chicory with lemon

This healthy side dish tastefully pairs with meat and fish entrees. Chicory is known for its slightly bitter flavour and cleansing properties that facilitate digestion and promote diuresis. Rich in minerals and fibre, chicory is easy to prepare and this version is the best you’ll ever taste thanks to the action of lemon juice, which lessens its bitter aftertaste and gives it a light, fresh scent.


  • 500 g chicory
  • 5 tablespoons LIMMI lemon juice
  • 1 garlic clove
  • Extra-virgin olive oil as needed
  • Salt and pepper to taste


Cut off the tough stems and wash the chicory under running water. Meanwhile, bring a big pot of water to a boil. Boil the chicory for 12/15 minutes. Drain and squeeze it well. Now, in a frying pan, heat up a bit of extra-virgin olive oil on medium heat. Peel the garlic clove, smash it with the palm of your hand, add it to the pan, and let it cook for a few minutes in the hot oil till golden. Add the chicory, pour in the lemon juice, salt and pepper to taste. Mix everything together and turn off the burner. The chicory is now ready to accompany your entrees. Any leftovers can be used on “fridge clean-out day” together with small chunks of cheese and cubed speck or prosciutto ham to make a savoury quiche filling.