Chicory: this little-known leafy green can make any meal a culinary delight

Better Nutrition, April, 2006 by Suzanne Hall

Not quite sure what chicory is? You're in good company. If ever there was a food with an identity crisis, it's this green with the long, thin stems and notched leaves. Some mistakenly call it curly endive. In New Orleans, "chicory" usually refers to the root, which is ground and mixed with coffee. And then there are chicory's cousins, including escarole, endive and radicchio. It takes a farmer to keep this family straight.

Don't let the confusion stop you from trying it, though. With its yellow to dark green leaves and slightly bitter taste, chicory adds color, flavor, texture and nutrition to mixed-green salads. Combine it with apples and walnuts and a tangy vinaigrette, or serve it with crumbled bacon and a creamy dressing.

It tastes great when cooked, too. For an unusual side dish, saute the leaves in a little oil with some garlic and onion. Chicory also adds flavor to potato and vegetable soups.

When selecting chicory, look for tightly packed, crisp-looking leaves with no signs of wilting or discoloration. The outer dark green leaves are more bitter and more nutritious than the inner yellow leaves. Chopped together they make a colorful addition to salads.

Like most salad greens, chicory is perishable. Use it promptly or store, unwashed, in a plastic bag in your fridge's crisper. When ready to use, wash the greens by holding the stem ends and swirling the leaves in a sink or bowl filled with cold water. Repeat to rinse any grit from the leaves. Remove the stems before serving or cooking.

Chicory is available year-round. So any time's a good time to try it.

 chicory soup with carrots, pancetta and pastina Serves 6-8


        
    
    
    
    
  2 Tbs. olive oil   1 large carrot, diced into 1/4-inch cubes   1 small onion, diced into 1/4-inch cubes   3 oz. pancetta, diced small

        
    
    
    
    
  2 garlic cloves, minced   1 head chicory (about 4 cups),     trimmed into 1-inch pieces   6 cups chicken stock 1/2 tsp. sugar   4 thyme sprigs   1 bay leaf     cup dried pastina pasta (or orzo)     Salt and pepper to taste 1. Place large-size pot over medium heat. Add olive oil, carrot, onion and pancetta, and saute about 10-12 minutes or until carrots soften. 2. Add garlic, and saute for 1 minute. Stir in chicory for 2-3 minutes or until it starts to wilt. Pour in chicken stock, and add sugar, thyme and bay sugar; bring to a simmer. Reduce heat to medium low, and simmer partially covered for 15-20 minutes or until carrots and chicory are tender. 3. Cook pasta according to package directions. Drain, and add to soup. Season to taste with salt and pepper, and serve. PER SERVING: 147 CAL; 5G PROT; 9G TOTAL FAT (2G SAT. FAT); 13G CARB; 7MG CHOL, 460MG SOD; 3G FIBER; 2G SUGARS 

Nutrition Facts

Serving: 1 cup, chopped (29g)

Calories: 7

Fat: 0g

Fiber: 1.2g

Bonus: No fat and chock-full of nutrients with 1,658IU of vitamin A, 7mg of vitamin C, 32mcg of folate and 29mg of calcium.