Sautéd Chicorée with Blood Orange – LA CUCINA di TERRESA

Here’s a quick spring recipe I threw together the other night. You can serve it as a starter or side dish. This baby chicorée (see the photo) might not be available in the States. You can replace it with other types of chicory. It’s not quite as bitter as radicchio, so if using baby green radicchio leaves mix them with some escarole salad, or replace the radicchio with dandelion leaves…  Please take a look at my website La Cucina di Terresa, and feel free to subscribe to the Conscious Palate Newsletter.  Sautéd Chicorée with Blood Orange and Fresh Goat Cheese  4 generous handfuls chicorée (or equal amount of other types of chicory)2 large garlic cloves, coarsely chopped8 slices blood orange, halved4 wedges fresh goat cheeseExtra virgin olive oilUnrefined sea salt and freshly ground pepper  Sauté the garlic in a bit of olive oil until just beginning to take on color. Add the chicorée (chopped coarsely if desired) and sauté until wilted. Season with unrefined sea salt and freshly ground pepper. Arrange on 4 plates, along with the blood orange slices and goat cheese. Drizzle a bit of olive oil over the goat cheese and give a good turn of the pepper mill. Serve and enjoy.