Sugarloaf chicory
Cichorium intybus
Similar veggies:
Radicchio, endive, curly endive
A quick introduction
Sugarloaf chicory (or groenlof in Dutch) is basically the green cousin of radicchio and can be prepared in much the same way. It looks similar to romaine lettuce but the leaves are smoother and the taste is distinctly bitter. Sliced very thinly we like to eat it raw but, just like radicchio, it can also be cooked. If you're not a fan of bitter, cooked sugarloaf chicory is your best option as it brings out the sweeter notes and mellows out the bitterness.
Storage
Keeps well in the vegetable drawer of the fridge.
Season
Late summer to fall
Suggestions for preparation
Thinly sliced sugarloaf chicory is a perfect addition to any salad that needs a spicy bitter kick to it! Sugarloaf chicory also works well with high intensity heat cooking methods such as grilling or charring. One of our favourite winter salads is thinly sliced sugarloaf chicory with orange, balsamic vinegar and good olive oil.
Recipes
Risotto (replace the risotto with Sugarloaf chicory, it won't give you the same color but the taste will be equally good!)
Radicchio (replace with Sugarloaf chicory) salad with fennel, celery and anchovies
Radicchio salad with walnuts, apples, and parmesan-anchovy dressing (replace the radicchio with Sugarloaf chicory)
Simple radicchio or sugarloaf salad with balsamic vinegar (replace rucola with other salad greens if you like) and add some oranges for a citrus note.