Spain: Chicorias, achicorias
USES AND ETHNOBOTANY
Wild chicory leaves usually have a bitter taste. Their bitterness is appreciated in certain cuisines, such as in the Ligurian and Apulian regions of Italy and also in southern part of India along with coffee, in Spain, Greece, Turkey, Syria, Lebanon and Palestine. In Ligurian cuisine, wild chicory leaves are an ingredient of preboggion and in Greek cuisine of horta; in the Apulian region, wild chicory leaves are combined with favabean puree in the traditional local dish fave e cicorie selvatiche. in Albania, the leaves are used as a spinach substitute, mainly served simmered and marinated in olive oil, or as ingredient for fillings of byrek.
By cooking and discarding the water, the bitterness is reduced, after which the chicory leaves may be sautéed with garlic, anchovies, and other ingredients. In this form, the resulting greens might be combined with pasta or accompany meat dishes.