🇮🇹 Italian · Side Dish
🥬 Cicoria Ripassata
Cicoria Ripassata
Boiled chicory greens quickly re-sautéed in garlic and chili-infused olive oil, a beloved simple side dish that pairs the vegetable's earthy bitterness with just enough richness.
The technique of boiling greens first and then 'passing' them a second time through hot oil and garlic (ripassare, literally 'to pass again') is a defining method across Italian home cooking, applied here to Rome's beloved chicory.
Ingredients
Equipment: Large pot, Large sauté pan
- 1 kg (2.2 lb) chicory or dandelion greens, trimmed
- 4 cloves garlic, sliced
- 2 dried chilies, crumbled
- 80 ml (⅓ cup) extra virgin olive oil
- Salt, to taste
Method
- Bring a large pot of salted water to a boil and cook the chicory for 8-10 minutes until tender.
- Drain well, pressing out excess water.
- Warm the olive oil in a large pan and sauté the garlic and chilies until fragrant, taking care not to burn the garlic.
- Add the drained chicory and toss to coat, cooking for 5 minutes until well combined and lightly crisped at the edges.
- Season with salt and serve hot.
Chef Tips
- Pressing out excess water from the boiled greens before the second sauté helps them crisp slightly rather than steam.
- A generous hand with garlic and chili is traditional and helps balance the greens' natural bitterness.
- This technique works well with many bitter greens beyond chicory, including cime di rapa or dandelion greens.
Common Mistakes to Avoid
- Not draining the boiled greens well enough, resulting in a watery rather than lightly crisped final dish.
- Burning the garlic in the hot oil, which turns bitter.
- Overcooking the greens in the initial boil, losing their texture entirely.
Nutrition (per serving)
Health Benefits
- Chicory is rich in fiber and has traditionally been valued for its digestive properties.
Cultural Note
Cicoria ripassata is a staple side dish throughout Lazio and much of central and southern Italy, the boil-then-sauté technique a fundamental method in Italian vegetable cookery.
Storage & Serving
Storage: Refrigerate up to 3 days.
Reheating: Reheat gently in a pan with a little olive oil.
Serve with: Grilled meats or sausages, Crusty bread