Barba de Capucin Sauté
The Quirky Foodster Team
Ingredients
- Barba de capucin or other chicory greens, washed and roughly chopped — 500 g (1 lb 2 oz)
- Garlic, minced — 2 cloves
- Olive oil — 3 tbsp
- Chilli flakes (optional) — a pinch
- Salt and pepper — to taste
Method
- Heat the olive oil in a frying pan over medium heat.
- Add the garlic and chilli flakes if using, sautéing for 30 seconds until fragrant.
- Add the chopped greens and stir-fry for 4–5 minutes until wilted and just tender, retaining a slight bitterness.
- Season with salt and pepper and serve immediately.
Introduction: Wild chicory greens quickly sautéed with garlic and olive oil, a slightly bitter, distinctive side found in traditional Monégasque cooking.
Cultural Background: Barba de capucin, a wild chicory variety, has long been foraged and cultivated along the Mediterranean coast, its pleasantly bitter greens sautéed simply to complement richer meat and fish mains.
Tips: Cook the greens quickly over moderate-high heat to preserve their texture and slightly bitter character. Don’t overcrowd the pan — cook in batches if needed for even wilting.
Variations: Add a squeeze of lemon just before serving to balance the bitterness. Substitute other chicory or dandelion greens if barba de capucin is unavailable.
Storage: Best eaten fresh; refrigerate leftovers in an airtight container for up to 1 day.
Reheating: Reheat briefly in a hot pan for 1–2 minutes, though the texture is best when freshly made.
Nutrition: Per serving (approx.): 90 kcal, 2 g protein, 8 g fat, 4 g carbohydrate.
FAQs:
Q: What is barba de capucin?
A: A wild chicory variety with slender, slightly bitter leaves, traditionally
Q: Can other greens be substituted?
A: Yes, other chicory varieties, dandelion greens or even rapini
- Barba de capucin or other chicory greens, washed and roughly chopped — 500 g (1 lb 2 oz)
- Garlic, minced — 2 cloves
- Olive oil — 3 tbsp
- Chilli flakes (optional) — a pinch
- Salt and pepper — to taste
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