Horta Chicoria Recipe

Prepare the greens

Trim thick stems from the chicory/horta. If using puntarelle or very bitter chicory, slice crosswise into 1/4–1/2-inch pieces. Rinse thoroughly in several changes of cold water to remove grit. Spin or pat dry. Combine the chicory, spinach (if using) and chopped parsley in a large bowl and set aside.

Infuse the oil

Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the sliced garlic and cook, stirring, until fragrant and just starting to color, about 1–1½ minutes. Reduce heat if garlic browns too quickly.

Add the white wine (if using) and scrape any browned bits from the pan; simmer 30 seconds to reduce slightly.

Add the remaining 1 tablespoon olive oil and the prepared greens to the skillet. Turn the heat to medium-high and toss or stir continuously so the greens wilt evenly. Cook until the chicory is wilted but still has some texture, about 3–5 minutes depending on toughness. If the pan seems dry before the greens are wilted, add 1–2 tablespoons water.

Season with sea salt, black pepper and red pepper flakes. Remove from heat and transfer the wilted greens back into the bowl with the raw salad greens so residual heat will slightly soften them without making them limp.

Dress the greens with the fresh lemon juice and toss thoroughly to combine. Taste and adjust seasoning with more salt, pepper or lemon as desired.

Sprinkle the toasted pine nuts or chopped walnuts and crumbled feta or mizithra over the top. Serve warm or at room temperature with lemon wedges on the side.

Toasting nuts: Place nuts in a dry skillet over medium heat and toast, stirring frequently, until fragrant and lightly browned, 2–4 minutes. Watch closely to avoid burning.