Greek horta: lemony chicory with black olives

Ingredients

For 1 serving

• Chicory greens600 g
• Extra virgin olive oil3 teaspoons
• Garlic1.5 cloves
• Black olives15
• Lemon juiceto taste
• Saltto taste

In season: October – April

Method

1. Bring a large pan of water to the boil. Meanwhile discard any damaged leaves and the tough base of the chicory and wash it in several changes of cold water, until no grit is left at the bottom.
2. When the water boils, salt it, add the chicory and cook for 8 minutes, until the stems are tender; drain and, once warm, squeeze it firmly in your hands.
3. Peel the garlic and lightly crush it with the flat of a knife.
4. Heat the olive oil in a frying pan over medium heat with the garlic for 1 minute, until it sizzles without browning, then add the chicory and toss for 3 minutes until well coated; remove the garlic.
5. Off the heat, dress with lemon juice, adjust the salt and serve warm with the black olives.