Chicory braised with bacon, cider and garlic
- Preparation and cooking time
- Total time
- Serves 4
- 8 rashers smoked streaky bacon, chopped
- 1 fat clove garlic, thinly sliced
- 4 heads chicory, halved lengthways
- 200ml cider
- STEP 1
Melt a knob of butter in a large frying pan with a lid and cook the bacon until it starts to go golden at the edges. Add the garlic and cook briefly then scoop everything out.
- STEP 2
Add the chicory to the pan cut-side down (with a bit more butter if needed) and cook until it gets a really good caramelised colour. Turn the chicory over, add back the bacon and garlic with the cider and bring to the boil. Put the lid on and simmer for 12-15 minutes or until tender.