I have made a conscious decision some time ago to add more greens to my diet. So, I am experimenting with all kinds of green leafy vegetables at the moment. On top of my list, there is endive greens. I actually didn’t have a plan when I bought these prickly looking greens but Italians came to the rescue.
My recipe is another hybrid one but what can I do: I have my own style. So I improvised, again!
Endive greens are quite bitter so I balanced it with fresh garlic and used lemon juice to freshen it up. I must admit, I am quite happy with the results. The recipe below is enough for 4 as a side dish. If you’re greedy like me, you could have the whole thing for lunch all by yourself.
Garlicky Endive, VegFusion Style
1 large bunch endive, washed and cut into small pieces (about an inch long)
4 cloves garlic, crushed
Generous amount of olive oil
Juice of ½ lemon
Salt and pepper
• Heat the olive oil in a large pan over medium heat. Add the garlic and cook gently without browning.
• Start adding the endive although it is better if you start with the tougher parts first as they take longer to cook. At this stage, it will look like you don’t have enough space for the whole bunch but as they cook, the endive wilts nicely, making room for more. Once the whole thing is in season with salt and pepper.
• Cover and braise for 10 to 15 minutes. Just before you serving, drizzle with freshly squeezed lemon juice. You’re done!