Braised Chicory with Garlic and Anchovy Butter
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 ready in about 25 minutes pairs unsalted butter, finely minced garlic cloves, finely chopped anchovy fillets 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.
Ingredients
- 2 medium (about 12 oz), halved lengthwise chicory heads
- 3 tbsp unsalted butter
- 3, finely minced garlic cloves
- 2, finely chopped anchovy fillets
- 1 tbsp fresh lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped flat-leaf parsley
Instructions
- 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.
- 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.
- 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.
- Step 4: Transfer to a serving dish and sprinkle with 2 tbsp chopped flat-leaf parsley before serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Braised Chicory with Garlic and Anchovy Butter take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Braised Chicory with Garlic and Anchovy Butter?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep unsalted butter from drying out.
Can I substitute ingredients in Braised Chicory with Garlic and Anchovy Butter?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Braised Chicory with Garlic and Anchovy Butter for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Braised Chicory with Garlic and Anchovy Butter?
French vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
