Chicory

Thoroughly wash the chicory and remove the tough ends.

Bring a pot of salted water to the boil and cook the chicory for about 8 minutes, until tender.

Drain the chicory well.

In a large frying pan, heat the extra virgin olive oil and add the sliced garlic and chilli flakes. Let it infuse for a minute.

Add the drained chicory to the pan and sauté it with the aromatics for about 5 minutes.

Season with salt and, if desired, add a drizzle of raw olive oil before serving.

Serve the chicory hot, perhaps accompanied by rustic bread.