Chicory with sauteed onions (Hindbi) is one of the healthiest meals you can add to your diet. Chicory has been used for thousands of years, not only for cooking but for medicinal purposes. Full of minerals and vitamins, those healthy green leaves can do amazing things for your health.
This incredible healthy herb is great in salads but makes a delicious sautéed dish on its own. The outer green leaves can be bitter, therefore they are best sautéed. The inner baby leaves, however, are delicious in salads or as a simple wrap.
Dressed with garlic and lemon or served with sautéed onions, hindbi makes the perfect plant-based meal. It can also be a great accompaniment to a barbecue or meat dish.
- 1 bunch chicory roughly chopped
- 1 ½ lemon juice ((approximately 5-6 tablespoons)
- 2 garlic cloves crushed
- salt to season
- 3 onions cut in rough wedges (optional)
- ¼ cup olive oil (optional)
Notes from Rouba
- Learn more about chicory.
- Rinse chicory leaves under running water. You must trim and wash the chicory very well before cooking it.
Wash the chicory in the sink to remove any dirt. Roughly chop.
Bring a large pot of water to a boil. Add 1 tablespoon of salt and the chopped chicory pushing down when necessary for approximately 20 minutes or until it softens.
Meanwhile, chop the onions in wedges and sautée with olive oil until golden in colour (this step is optional).
Squeeze as much water out of the boiled chicory as possible by creating round ball shapes using your hands.
Transfer to a serving dish. Roughly break up the chicory and combine well with crushed garlic and lemon juice. Season with salt. Top with the sauteed onions.
You can also serve this without the sauteed onion.
Servings: serves 4-6
Why you will love this dish: