Chicory with lemon bread crumbs

Ingredients 

3 tbsp extra-virgin olive oil

45g butter

90g breadcrumbs

2 finely chopped green onions

2 lemons, zested, plus ½ lemon

2 chicory, thinly sliced

Salt and freshly ground black pepper

A few grates nutmeg

120ml chicken stock

A drizzle honey

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Method

Chicory with lemon bread crumbs

1) Heat 1 tbsp olive oil and the butter in a skillet over medium heat, when butter melts add bread crumbs, onions and lemon zest. Toast the breadcrumbs until golden, transfer to a bowl and return pan to heat. Add remaining 2 tbsp olive oil to the pan and then add the chicory. Turn chicory in oil to wilt, then season with salt, pepper and nutmeg. Add the stock and honey and simmer over low heat 2 to 3 minutes to mellow greens a bit. Squeeze the juice of 1/2 lemon over greens, top with the breadcrumb mixture and serve.