Braised Chicory

Preparation info
  • Serves

    4

    Appears in

    By Robert Carrier

    Published 1965

    • About

    Ingredients

    • 8 heads chicory
    • butter
    • salt and freshly ground black pepper
    • juice of

    Method

    Trim root ends of chicory and wash well in cold water. Drain. Heat 4 tablespoons butter in a shallow fireproof casserole; add raw chicory, and season to taste with salt and freshly ground black pepper. Cover chicory with buttered paper. Cover casserole and simmer over a very low heat or in a slow ov