Directions
Boil the chicory greens in plenty of salted water and drain when cooked al dente. Squeeze and chop coarsely. In a large skillet fry the fatback, add the chicory greens, potatoes, sprigs of rosemary, garlic, and chili pepper. Stir several times and finish cooking. Serve piping hot.
Ingredients (serves six)
- 800 g chicory greens
- 80 g of pestled fatback or pork jowl
- 4-5 potatoes, peeled and cut into small pieces
- 3 cloves garlic (with skin)
- 2 sprigs rosemary
- 1 chili pepper, crumbled
- Salt
Sautéed Chicory Greens
Ingredients (serves six)
- 800 g chicory greens
- 80 g of pestled fatback or pork jowl
- 4-5 potatoes, peeled and cut into small pieces
- 3 cloves garlic (with skin)
- 2 sprigs rosemary
- 1 chili pepper, crumbled
- Salt
Directions
Boil the chicory greens in plenty of salted water and drain when cooked al dente. Squeeze and chop coarsely. In a large skillet fry the fatback, add the chicory greens, potatoes, sprigs of rosemary, garlic, and chili pepper. Stir several times and finish cooking. Serve piping hot.
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