Cicoria

Chicory has many branches on its family tree. The frilly leaved frisée used in this recipe should be braised or simmered. Bittersweet escarole with its crisp, firm leaves and pale heart should be blanched, braised, or cooked in soup where it softens. Cicoria catalogna or puntarella, Catalan chicory spears, have crisp, thick-stemmed, long green outer leaves: soak them in ice water for 1 hour or until they are crisp and serve them raw; or cook them in salted boiling water, drain, and toss with olive oil.