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Wild chicory leaves are usually bitter. Their bitterness is appreciated in certain cuisines, such as in the Liguria and Puglia regions of Italy and also in Catalonia, in Greece and in Turkey. In Ligurian cuisine the wild chicory leaves are an ingredient of preboggion and in Greek cuisine of horta; in the Puglian region wild chicory leaves are combined with fava bean puree in the traditional local dish Fave e Cicorie Selvatiche. By cooking and discarding the water the bitterness is reduced, after which the chicory leaves may be sauteed with garlic, anchovies and other ingredients. In this form the resulting greens might be combined with pasta or to accompany meat dishes. Wikipedia