Sauteed Chicory

Directions

1. 1
   Wash chicory.
2. 2
   Cook in an 8-quart pot of boiling salted water (3 tablespoons salt for 6 quarts water), uncovered, stirring occasionally, until tender, about 5 minutes.
3. 3
   Drain well.
4. 4
   Dry pot, then heat oil over medium heat until it shimmers.
5. 5
   Cook garlic with red-pepper flakes, stirring, until golden, about 1 minute.
6. 6
   Add chicory, stirring to coat.
7. 7
   Increase heat to medium-high and cook, stirring occasionally, until most of liquid has evaporated, 3 to 5 minutes.
8. 8
   Stir in 1/2 teaspoon salt.