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1
Bring a large pot of abundantly salted water to a rolling boil. Add the cicoria and boil for 10–12 minutes until completely tender — not al dente. The leaves must offer no resistance; they will cook a second time. Taste a stem: it should be soft through.
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2
Drain the cicoria into a colander. Allow it to cool enough to handle, then press it firmly between both hands in successive batches, expelling as much water as possible. The squeezed mass should feel dense and dry to the touch, with no water running when pressed.
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3
Pour the olive oil into a wide, heavy pan and set over high heat. When the oil shimmers, add the sliced garlic and the chilli. This is where the dish lives or dies: the garlic must go into hot oil so that it colours correctly — pale gold at the edges — rather than going limp and pale in cold oil. Watch closely; the garlic should turn golden, not brown.
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4
Add the squeezed cicoria to the pan in one mass. Sauté over high heat, pressing down repeatedly with a wooden spoon and turning the greens so that all surfaces meet the pan. Continue until any remaining moisture has evaporated, the cicoria is glossy, and the edges show a light char. The sound of active sizzling, not steaming, confirms correct heat.
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5
Taste before seasoning: the boiling water has already salted the cicoria. Add salt only as required. Serve immediately as a contorno, or pile onto bruschetta with a pinch of additional peperoncino.