Despite her pride in her cultural heritage, Miraglia Eriquez says:
"I gotta be honest, some Italians are known for cooking vegetables to death,...

Ingredients

3 pounds chicory (about 2 heads), outer ribs discarded and
remainder cut into 2-inch pieces
1/4 cup extra-virgin olive oil
4 large garlic cloves, finely chopped
1/2 teaspoon hot red-pepper flakes

Preparation

Wash chicory. Cook in an 8-quart pot of boiling salted water (3 tablespoons
salt for 6 quarts water), uncovered, stirring occasionally, until tender, about 5 minutes.
Drain well.

Dry pot, then heat oil over medium heat until it shimmers. Cook garlic with
red-pepper flakes, stirring, until golden, about 1 minute.

Add chicory, stirring to coat. Increase heat to medium-high and cook, stirring
occasionally, until most of liquid has evaporated, 3 to 5 minutes.
Stir in 1/2 teaspoon salt.

Cooks' note:
Chicory can be boiled and drained 1 day ahead, then chilled in a sealable bag.

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