8 smoked streaky bacon rashers, chopped
12 fat garlic cloves, thinly sliced
4 heads of chicory , halved lengthways
200 ml cider
Melt a knob of butter in a large frying pan with a lid and cook the bacon until it starts to go golden at the edges. Add the garlic and cook briefly then scoop everything out. Add the chicory to the pan cut-side down (with a bit more butter if needed) and cook until it gets a really good caramelised colour. Turn the chicory over, add back the bacon and garlic with the cider and bring to the boil. Put the lid on and simmer for 12-15 minutes or until tender.
bacon recipe courtesy of: olive magazine, February 2007 | Good Food, Media Centre, 201 Wood Lane, London W12 7TQ