A simple dish from the cucina povera tradition, it was much more common in the past, when people spent a great deal of time in the countryside, where chicory and other edible wild greens could be found. Today, people are less inclined to gather chicory in the fields, partly because it can be bought at the market, but it is also true that it is eaten far less than in decades past.
Ingredients
Tools
Steps
Clean the chicory, removing the tougher outer parts, and wash it very thoroughly under running water.
Boil it in plenty of salted water, then drain and set aside.
Cook the beans over low heat, preferably in an earthenware pot, adding very hot water whenever the previous water has been absorbed. Shortly before the beans are fully cooked, season with salt and add some hot chillies.
Plate the greens and beans, adding chilli for those who like it, and dress with olive oil.
(Recipe by Marianna Scordamaglia and Antonietta Mazzeo)
Varied doses for servings