1 1/4 lb (600 g) friar's beard chicory (see method)
4 tbsp extra-virgin olive oil
4 cloves garlic
1 small dried chilli pepper
salt
4 tbsp extra-virgin olive oil
4 cloves garlic
1 small dried chilli pepper
salt
method
1. An almost infinite variety of green and leaf vegetables can be cooked in this way. Purslane is a good substitute for the friar's beard.
2. Heat the oil in a large saucepan, add the whole, peeled garlic cloves and fry gently until very lightly browned.
3. Crumble in the chilli pepper, stir, then add the friar's beard chicory or substitute.
4. Stir-fry over a high heat for about 5 minutes, until tender but still with a bit of crispness left.
Sprinkle with a pinch of salt, stir once more and serve piping hot.
2. Heat the oil in a large saucepan, add the whole, peeled garlic cloves and fry gently until very lightly browned.
3. Crumble in the chilli pepper, stir, then add the friar's beard chicory or substitute.
4. Stir-fry over a high heat for about 5 minutes, until tender but still with a bit of crispness left.
Sprinkle with a pinch of salt, stir once more and serve piping hot.
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