Low-fat Chicory in Olive Oil

Trim off the stems of the chicory, wash the leaves and chop them.

Boil some water in a pan, add the leaves to it and leave them for 5 – 10 minutes or until they get soft. Then, remove them then drain and squeeze them, if necessary, to take out the excess water.

In a pan, fry the onions in 2 tablespoons of oil until they turn golden brown. Remove half of them and keep them aside for garnish.

Add the chicory leaves to the pan and fry for a few minutes. Then add another 2 tablespoons of oil, flavor with salt and cook for a few more minutes.

Remove the chicory and onion mix onto a serving platter and decorate with the reserved fried onions on top and the lemon slices on the side.

Serve cold or hot.