Chicory is a great green and works well in this recipe that can be served hot, warm or cold with a roast lamb or as a side with a braise.
Preparation time: 20 mins (including cooking)
3 Dutch cream potatoes peeled and thinly sliced
1 bunch chicory, rinsed drained and roughly chopped
Handful of chopped pancetta slices
3 tbspns olive oil
half a bunch spring onions finely chopped
1 garlic clove finely chopped
Cook the potato in a large saucepan of water over medium heat until just tender. Drain keeping water and set aside.
In the same water cook chicory until stalks are tender but still firm.
Heat olive oil in a large frying pan over medium heat. Add the pancetta and cook until crisp. Remove and set aside. Add onion to pan and cook until caramalised and golden. Add garlic fry for approx 30 seconds then add potato. Mix. Add chicory and cook for 8-10 minutes until chicory starts to caramelise. Add pancetta and mix to reheat. Season to taste and serve.