
A versatile vegetable side dish, especially good in winter.
Serves
2
Prep
10 minutes
Cook
30 minutes
Nutritional Information:
Each 246g serving contains (excludes serving suggestion)
- KCal
- 184
- Carbs
- 6.7g
- Fibre
- 2.9g
- Protein
- 3.5g
- Fat
-
15.3g
(Medium)
- Saturates
-
1.8g
(Low)
- Sugars
-
2.2g
(Low)
- Salt
-
0.01g
(Low)
- Fruit/Veg Portion
- 1
Ingredients
Ingredients
- 6 heads chicory
- 2 chopped garlic cloves
- 1 tbsp olive oil
- zest and juice one lemon
- 25g toasted pine nuts and chopped parsley, to serve
Method
Method
Recipe tips
- Toast the pine nuts by adding them to a dry frying pan and cooking for 2-3 mins turning regularly. As soon as they start to brown, remove from the pan as they burn quickly.
- You can also make this recipe with halved fennel bulbs, which are less bitter.