Pan-Fried Chicory in Coconut Oil
Chicory pan-fried in coconut oil is a quick, aromatic side that pairs beautifully with light meats like chicken breast. As it browns, the coconut oil gives the chicory a golden, lightly crisp edge, while the apple adds a fruity sweetness that balances the vegetable's gentle bitterness perfectly. Whether you use white chicory with its delicate bite or red chicory with its spicier, more robust flavour, both work wonderfully here. A real treat with just four ingredients.
Ingredients
- 4 heads chicory, also sold as Belgian endive or witloof in the US
- 1-2 apples
- 3 tbsp coconut oil
- 1 pinch sea salt
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 2 Servings |
|---|---|---|
| Calories | 180 kcal | 360 kcal |
| Carbohydrates | 12 g | 24 g |
| Protein | 2 g | 4 g |
| Fat | 14 g | 28 g |
| Fibre | 4 g | 8 g |
| of which sugar | 8 g | 16 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Cut each head of chicory into 2 to 4 pieces. Cut the apple into pieces too.
- Melt the coconut oil in a pan over medium heat.
- Add the chicory pieces to the hot coconut oil and fry until golden brown, turning occasionally.
- Add the apple pieces and let them caramelise together with the chicory.
- Cover with a lid and let everything continue cooking over low heat until the chicory is tender. Season with a pinch of sea salt and serve.
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Nutrition facts per serving (estimate)
| Calories | 180 kcal |
|---|---|
| Carbohydrates | 12 g |
| Protein | 2 g |
| Fat | 14 g |
| Fibre | 4 g |
| of which sugar | 8 g |
Frequently asked questions
Which type of chicory works best for this recipe?
Both work well. White chicory tastes delicate and slightly bitter, while red chicory is a little milder and spicier.
Can I use a different oil instead of coconut oil?
Coconut oil is recommended for its pleasant, subtly sweet flavour that pairs well with the apple. Ghee or clarified butter also work nicely.
How long does the chicory need to cook?
After frying and adding the apple, 5 to 10 minutes with the lid on is usually enough for the chicory to become tender.
What goes best with chicory in coconut oil?
It's great as a side for light meats like chicken breast, but also with fish or as a vegetarian main with rice or quinoa.
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