Stir-Fried Chicory with Garlic & Peperoncino

This central Italian side dish is a classic sight on menus in Rome and a go-to for us when dining out in the Eternal City. If you don’t have access to chicory, you can use dandelion greens, although many will find the latter to be too bitter to eat alone (we love it, for the record). But don’t worry; there are many ways to eat this dish. Try serving it in a sandwich (especially with sausages), on a bruschetta, or stuffed into focaccia.