Bring 6 quarts of water to a boil and add 2 tablespoons salt.
Drop the chicory into the water and cook until tender, about 4 to 5 minutes. Remove and refresh the chicory in a cold water bath. Drain well on paper towels.
In a 12 to 14-inch saute pan, heat the olive oil until smoking. Saute the chicory, still in bunches, until browned and crispy. Remove to paper towels and season with salt and lemon zest.
Recipe copyright 2000, Mario Batali. All Rights Reserved.