Braised Chicory with Garlic and Anchovy Butter

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

This French-inspired side dish uses braised chicory to showcase its characteristic bitterness, enhanced by a savory garlic-anchovy butter sauce. This French-inspired vegetarian recipe, ready in about 25 minutes, pairs chicory heads, unsalted butter, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 130 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 French cuisine 130 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp unsalted butter in a large skillet over medium heat until melted and foaming. Add 2 halved chicory heads and season with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 4-5 minutes per side until browned and tender, turning gently.
  2. Step 2: Remove chicory from skillet and set aside. Lower heat to medium-low and add 1 tbsp unsalted butter, 3 minced garlic cloves, and 2 finely chopped anchovy fillets to the skillet. Cook for 2 minutes until garlic is fragrant and anchovies have dissolved into the butter.
  3. Step 3: Return the chicory to the skillet, spoon the garlic-anchovy butter over the top, and drizzle with 1 tbsp fresh lemon juice. Cook together for 1 more minute to meld flavors.
  4. Step 4: Transfer to a serving dish and sprinkle with 2 tbsp chopped flat-leaf parsley before serving warm.

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