Chicory with ham and cheese

Chicory with ham and cheese

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I met the chicory after we moved to Belgium. I asked an acquaintance what the big bud that I always saw at the vegetable counter was. She smiled and said: that’s the chicory. She told me what I had to pay attention to when preparing the vegetable. She also suggested to experiment with it, the family will love it. It’s really important to be thorough as this vegetable is bitter. However, it is very easy to learn how to get rid of the bitter parts so it can be flavored, prepared and used as a great side dish with meat.


4 chicory
4 slices of ham
4 slices of cheese
2 dl vegetable milk (I used coconut milk)
2 cloves of garlic
salt to taste
pepper to taste


I mixed the ingredients and turned on the oven to 200 °C. It only took a couple of minutes to prepare this side dish, by the time the oven heated up the chicory was already in the oven.

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I removed the outer leaves from the chicory and then came the most important thing that makes the chicory edible. The stems are bitter. This must be carefully cut out with a sharp knife, not even the smallest piece should be left in, as it will remain bitter and inedible.

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Any baking dish can be used, it can be baked as a single dish, or separately to serve to each person. I chose the latter.

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I wrapped the chicory first with a slice of ham, then a slice of cheese.

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I poured coconut milk over the chicory, put a garlic clove in between and seasoned with salt and pepper.

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In the meantime, I heated the oven, put the chicory in it for 20 minutes, and toasted the cheese at the end. Careful, do not burn it!

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Chicory with ham and cheese12