Chicory braised with bacon, cider & garlic

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olive magazine

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Recipe by olive magazine

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1. Melt a knob of butter in a large frying pan with a lid and cook the bacon until it starts to go golden at the edges. Add the garlic and cook briefly then scoop everything out. Add the chicory to the pan cut-side down (with a bit more butter if needed) and cook until it gets a really good caramelised colour. Turn the chicory over, add back the bacon and garlic with the cider and bring to the boil. Put the lid on and simmer for 12-15 minutes or until tender.

Know-how

This would be good served with roast chicken and mash. The chicory takes on all the flavours of the smoked bacon and cider while cooking.

Per serving

161 kcalories, protein 6.9g, carbohydrate 4.8g, fat 12.5 g, saturated fat 5.3g, fibre 1g, salt 1.33 g

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Ingredients

• butter
• 8 smoked streaky bacon rashers, chopped
• 12 fat garlic cloves , thinly sliced
• 4 heads of chicory , halved lengthways
• 200ml cider

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Ingredients

• butter
• 8 smoked streaky bacon rashers, chopped
• 12 fat garlic cloves , thinly sliced
• 4 heads of chicory , halved lengthways
• 200ml cider

Per serving

161 kcalories, protein 6.9g, carbohydrate 4.8g, fat 12.5 g, saturated fat 5.3g, fibre 1g, salt 1.33 g

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