Boiled chicory greens sauteed in olive oil and crowned with caramelized onion and lemon juice, a light Levantine leafy-greens meze.
We cook chicory in oil the way it is served on the tables of the Levant and the mountains of Lebanon, bitter green leaves that we boil, then saute in olive oil and crown with caramelized onion until the taste turns sweet.
It is one of the old mezes that used to be gathered wild from the fields, and we serve it warm with bread and a slice of lemon as an appetite-whetting side dish.
Wash the chicory well and remove the tough stems, then boil it in boiling water for about five minutes until it softens and wilts, then drain it and gently squeeze out the water.
Heat two-thirds of the olive oil in a pan over medium heat and fry the onion, stirring, until it wilts and turns golden verging on brown, then set half of it aside for garnish.
Add the garlic and fresh coriander to the remaining onion in the pan and stir for about a minute until fragrant.
Add the drained chicory with the salt and toss it with the onion and garlic for about five minutes until the flavors come together and the excess water evaporates.
Take the pan off the heat, pour over the lemon juice and the remaining olive oil, scatter the caramelized onion on top, and serve it warm or cold with bread.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Chicory Greens in Olive Oil with Caramelized Onions, and how to fix them:
Boil it in plenty of water and change the water once after the first boil, for this reduces the bitterness and keeps the color green.
Squeeze the chicory well of the boiling water before sauteing it, for excess water thins the oil and weakens the flavor.
Caramelize it over gentle medium heat with constant stirring, for high heat burns it before it sweetens.
Keep it in an airtight container for up to three days; its flavor deepens the next day, and we serve it cold or at room temperature.
Boil the chicory, squeeze it, and store it in the refrigerator, then saute it with the onion and oil at serving time so it stays fresh.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| chicory | spinach, chard, or purslane | same weight, 500 g | Spinach is less bitter and quicker to boil, while chard is closer in texture |
| olive oil | vegetable oil | same volume, 45 ml | Olive oil is the original and its flavor is deeper |
| fresh coriander | parsley | same weight, 20 g | The flavor differs slightly and stays refreshing |
| Ingredient | Half amount | Base amount (base) | Double |
|---|---|---|---|
| Chicory | 250 g | 500 g | 1000 g |
| Onion | 100 g | 200 g | 400 g |
| Olive oil | 23 ml | 45 ml | 90 ml |
| Garlic | 6 g | 12 g | 24 g |
| Lemon juice | 23 ml | 45 ml | 90 ml |
| Salt | 1.5 g | 3 g | 6 g |
The secret to the dish's sweetness is caramelizing the onion slowly until it turns golden brown, for it is what balances the bitterness of the chicory. If the leaves are very bitter, change the boiling water once after the first boil.
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