Braised Chicory with Lemon and Parmesan
Braised Chicory with Lemon and Parmesan is a savory, slightly bitter side dish featuring chicory leaves slow-cooked until tender, then brightened with lemon juice and topped with grated Parmesan cheese. It's a classic preparation from Italian cuisine, where bitter greens are often mellowed through cooking and balanced with acidic and umami-rich ingredients.
🍽️ Nutrition at a glance
This dish is low in carbohydrates and protein but moderate in fat, primarily from the Parmesan and any cooking oil used. It provides a good source of vitamins A and K, as well as minerals like potassium and calcium, with a rough calorie estimate of 150-200 kcal per serving.
Nutrition breakdown
| Calories | 170 kcal |
| Protein | 7 g |
| Carbs | 5 g |
| Fat | 14 g |
| Fiber | 3 g |
| Sugar | 1 g |
| Sodium | 350 mg |
| Vitamin A | 120% DV |
| Vitamin K | 150% DV |
| Calcium | 20% DV |
| Potassium | 400 mg |
| Iron | 10% DV |
| Vitamin C | 15% DV |
| Magnesium | 10% DV |
| Folate | 15% DV |
Per 1 cup (180 g) · estimated, varies by recipe
💡 What's interesting
Chicory is a bitter green with a long history in Mediterranean cooking, valued not just for its flavor but also for its traditional use as a digestive aid. The combination with lemon and Parmesan is a classic Italian technique to transform a bitter vegetable into a complex, satisfying dish.
