Caramelised chicory leaves

Cut loose the leaves from the chicory stalks, discard the bitter hard core and the hard underside. Wash the leaves with cold water.

Heat the oil with butter and honey in a wok or in a large frying pan with a non-stick coating.

Throw the chicory leaves as soon as everything is melted. Stir-fry the chicory leaves for 4-5 minutes until tender and the honey layer turns light brown.

Season the chicory with salt, (freshly ground) pepper and thyme. Serve immediately.