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I dreamed up this super-easy way with chicory this evening, to accompany some slow roast free-range pork.  We also had my braised sliced courgettes alongside, which I will post shortly.  The lovely bitterness of the chicory cuts the fattiness of the meat beautifully, and helps your digestion too.  You can also serve this roasted chicory as a starter, with a sprinkling of parmesan, or a tablespoon of chopped, raw walnuts.  Good green grocers, organic markets and Dunnes Stores usually stock chicory.
Roast chicory

For 2:
2 medium heads of chicory, treviso, or radiccio, rinsed, then halved lengthwaysExtra virgin olive oil
Freshly ground black pepper
A pinch of Atlantic sea salt or Himalayan salt
Optional: 2 dsp freshly grated parmesan cheese (avoid for dairy-free)

  1. Preheat oven to 200C.
  2. Place the chicory in a roasting tin, cut side up, and drizzle over about a dessertspoon of extra virgin olive oil.
  3. Roast for 15-20 minutes in the oven until wilted.
  4. Serve with a few good grinds of black pepper, a pinch of salt and another drizzle of extra virgin olive oil.  If you are feeling decadent, sprinkle a teaspoon of freshly grated parmesan over each half.

Dietary note:
Chicory, radiccio and treviso are examples of foods that help you to digest a fatty meal.  This is because their bitterness stimulates the flow of bile and digestive enzymes from your gallbladder.  This helps break down (emulsify) fat into tiny droplets, which can then be digested all the easier by the digestive enzymes.   Other foods/drinks that do the same thing include dandelion coffee, rocket and bitter apple sauce made from cooking apples.