The perfect way to cook chicory is actually not to cook it at all (as in boiling), but to braise it in butter. This does wonders for the flavor, although you have to take into account that you might have to use a bit more chicory than you’re used to, since you’re losing mass (water) instead of adding it.
As you can see here I used quite a liberal amount for a one-person portion, but then I didn’t really have a meat dish to accompany it. ( Just some ham and cheese melted over the top, but don’t tell anyone). Also, it’s important to put a lid on your pan, or if you don’t have a lid, an ikea plate does the job very nicely. You will, however burn your fingers several times lifting the plate to see whether the chicory is done. On the upside, you will have a nice hot plate.
Anyway.. enjoy the joy of chicory. A vegetable that is healthy if you don’t braise it in butter and smother it with cheese