Directions:
- Bring 6 quarts of water to a boil and add 2 tablespoons salt.
- Drop the chicory into the water and cook until tender, about 4 to 5 minutes. Remove and refresh the chicory in a cold water bath. Drain well on paper towels.
- In a 12 to 14-inch saute pan, heat the olive oil until smoking. Saute the chicory, still in bunches, until browned and crispy. Remove to paper towels and season with salt and lemon zest.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 486.97 Kcal (2039 kJ) | ||
| Calories from fat | 399.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 44.36g | 68% | |
|---|---|---|---|
| Sodium | 61.47mg | 3% | |
| Potassium | 388.46mg | 8% | |
| Total Carbs | 24.21g | 8% | |
| Sugars | 11.67g | 47% | |
| Dietary Fiber | 3.27g | 13% | |
| Protein | 1.49g | 3% | |
| Vitamin C | 21.4mg | 36% | |
| Iron | 1.5mg | 8% | |
| Calcium | 56.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 251.85 Kcal (1054 kJ) | ||
| Calories from fat | 206.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.94g | 68% | |
|---|---|---|---|
| Sodium | 31.79mg | 3% | |
| Potassium | 200.9mg | 8% | |
| Total Carbs | 12.52g | 8% | |
| Sugars | 6.04g | 47% | |
| Dietary Fiber | 1.69g | 13% | |
| Protein | 0.77g | 3% | |
| Vitamin C | 11.1mg | 36% | |
| Iron | 0.8mg | 8% | |
| Calcium | 29.3mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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