Metabolic Chicory with Ham and Arugula

Slice the chicory heads in half lengthwise.

Bring a large pot of water to a boil.

Cook the chicory for 8–10 minutes until just tender.

Drain well and gently press out any excess moisture.

Cut the ham into strips.

Heat a pan without adding any fat.

Briefly fry the ham until it lightly browns.

Add the chicory and gently heat through.

Season with pepper to taste.

Remove from heat and stir in the arugula just before serving.