Chicory sautéed with cowpeas
Cicoria saltata con fagioli dell’occhio
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200 g of cowpeas
2 bunches of chicory
4 slices of bread
4 cherry tomatoes
3 cloves of garlic
bay leaves and fennel
extra virgin olive oil
salt
Soak the beans a few hours; drain and cook with the spices and a clove of garlic for 20 minutes in a pressure cooker.
Clean the chicory and cook for 10 minutes in boiling, salted water.
In a pan with a little oil, garlic and the tomatoes into small cubes, add the chicory and shortly afterwards the beans soaking with a little of the cooking water.
Serve on toast and rubbed with garlic, finishing with a drizzle of olive oil.
Thanks to Manuela Palestra - www.cucinanaturalelab.it
