Bring a large pot of well-salted water to a rolling boil. Add the trimmed chicory and blanch for 3 to 4 minutes, until the stems are just tender but the leaves still hold their shape.

Drain the chicory into a colander and let it cool for 2 minutes. Then press it firmly with your hands, squeezing out as much water as possible. Roughly chop the greens into 5 cm pieces.

Put the sliced garlic and olive oil into a cold, wide skillet. Set the pan over medium heat and let the garlic warm slowly in the oil until it turns pale gold and fragrant, about 2 to 3 minutes. Watch it - pale gold is the target, not brown.

Add the chili flakes to the pan and stir for 30 seconds until fragrant.

Raise the heat to medium-high. Add the squeezed chicory and toss well to coat every piece in the garlicky oil. Spread the greens out in the pan and cook, stirring occasionally, for 5 to 7 minutes until the edges pick up a little color and any remaining water has evaporated.

Taste and season with salt. Squeeze over a little lemon juice if you'd like to brighten the flavor. Serve immediately.