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Recipes, Summer Recipes

The beauty of this recipe is that it complements the bitter flavour of the leaves with four other flavours.

Serves 4 with other dishes | Prep time: 5 mins | Cooking time: 10 mins

2 heads of radicchio, chicory, or a pack of curly kale 1-2 pieces dried red chilli
1 tsp ginger, minced
1 tsp spring onion, minced
1 tsp light soy sauce
1 tsp rice vinegar
1 tsp sugar
Pinch of salt to taste
1-2 tbsp. coconut oil

Quarter the radicchio vertically. Then chop the long pieces horizontally to create small square pieces of roughly even size. Heat the wok, add the oil and heat until the oil just starts to move. Throw in the chillies and let them sizzle but not burn, stirring briefly.

Add the chopped leaves, ginger and spring onion. Toss and fry, keeping the pieces moving so that they cook quickly and evenly. Then, as the leaves start to soften, add the vinegar and sugar and stir-fry for another minute. Add the soy sauce and the salt, stir, and fry for another minute or so (if the heat is high enough, a small amount of liquid should seep out from the chicory at this stage, creating a moist and flavoursome dish). Test for seasoning and adjust if necessary.

Remove from the heat and serve as soon as possible.

P – Bitter leaves are great for Pitta—go easy on the chilli and vinegar though
V – Enjoy in moderation
K – Bitter is great for Kapha too—be moderate with the sugar