In brief
- The bitterness of chicory is mainly in the hard white core at the bottom; cut it away generously.
- A pinch of sugar or a splash of milk in the cooking water reduces the bitter taste.
- Whole heads cook for 25 to 30 minutes, in pieces 15 to 20 minutes.
- Braising gives the best, least bitter flavor: first sauté in butter, then cook gently.
Chicory has a typical bitterness that not everyone appreciates. Good news: you can significantly reduce it. It starts with cutting away the right part.
How do you prevent chicory from tasting bitter?
Cut away the hard, white core at the bottom of the head generously, as that is where most of the bitterness is. Also, add a pinch of sugar or a splash of milk to the cooking water, and don’t cook the chicory longer than necessary. The longer it cooks, the stronger the bitter taste becomes.
How long should chicory be cooked?
Whole chicory heads cook for 25 to 30 minutes, cut into pieces 15 to 20 minutes. Cook them in a covered pan with a little water or broth and a pinch of salt. Pierce with a fork to check if they are tender.
How do you braise chicory?
Braising results in the softest, least bitter chicory. Melt butter in a pan, sauté the heads over medium heat all around for color and flavor, add a splash of liquid, and let them cook gently for 15 to 20 minutes with the lid on. You can read more about this technique in our guide on braising, stewing, and simmering.
For braising, use a pan with a thick bottom and a well-fitting lid, such as a sauté pan.
