- 8 small heads chicory, still in bunches
- 3/4 cup extra-virgin olive oil
- Sea salt
- Freshly ground black pepper
- 2 lemons, zested
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