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To prepare the dish, boil the cicoria for 10 minutes; this will take a great deal of the natural bitterness out of the leaves and make the stalks much softer.
Once the leaves have softened like spinach would on boiling, strain and leave it drain for a few minutes while you prepare the dressing.
In a pan combine the oil, minced garlic, salt and chili flakes and sautee on medium until the garlic begins to turn golden.
Be careful not to over-sautee the garlic!
Drop the drained cicoria in the pan and toss it in the sauce gently on low for a few minutes.
Serve hot or cold as a side dish.