Endive Made Easy
Greens Are Good For You
Some things are so simple and so versatile. E,ndive, for example, is delicious raw as a salad, and delicious as cooked greens. Endive cooked can be the best side dish in the world, or the main course with a side of salty capers, anchovies, and hot crusty bread.
Cooked endive is the perfect compliment or focus of a delicate finger sandwich. Cooked Endive is easy to do, fast to make, and great to serve good hot or cold. The recipe for cooked endive presented here is how they do it in old Napoli.
- Olive Oil
- Kosher Salt
- Take one bunch of raw endive and clean it.
- Coat bottom of large pan or skillet with olive oil.
- Chop clean endive two or three times until you can fit as much as you can in a large skillet or pan.
- Sprinkle garlic chips or garlic powder over the endive, along with a light sprinkle of kosher salt.
- Top raw greens with a little more olive oil.
- Cook on high heat in a covered pan.
- Every few minutes, turn the greens from bottom to top until they are all cooked down.
- The greens cook down in volume in only few minutes. Once the greens have all wilted, turn down heat to medium/low, and cook an additional 10 minutes, checking frequently. Crack the lid on the pan to reduce the water in the pan.
- It takes a lot less time to cook endive than it does kale, collards, or other greens. The endive is done when the greens are tender, and the white stalk becomes transparent. If there is any liquid in the pan, I turn up the heat with the lid off and let it fully evaporate any remaining liquid in the pan. With this recipe, the greens are best semi-dry.
- Cooked endive is now ready to serve.
Do you like endive?
Think Greens! Some of the best salad recipes in the world can be found right here.