Puntarelle Two Ways

puntarelle-saladI’d been eyeing Tomatero’s puntarelle for a while, but it’s an intimidating looking green. I love chicory–even more so since our trip to Rome last year, but this stuff still looked a little too sci fi for me. And given it’s typical to trim the voluminous outer leaves away, I didn’t like the waste element. The outer leaves look a lot like dandelion greens, so I decided to cook rather than toss them. Both were delicious and round out a meal rather nicely, giving you a crisp salad and warm side to go with your main course. Continue reading