Endive Braised With Tomato, Black Olives And Pine Nuts
serves 2-4
For a nuttier flavor, try using almonds or walnuts, as in this recipe for Endive Braised With Walnuts And Olives.
1 tablespoon olive oil
2 cloves garlic, minced
4 bulbs Belgian endive, coarsely chopped
1/2 cup water
2 tablespoons lemon juice
4 medium ripe tomatoes, chopped
1/2 cup pine nuts
1/2 cup kalamata olives, chopped
prep: 5 minutes
total: 20 minutes
large sauté pan
small skillet
1. Prep the ingredients. Heat the olive oil in a large sauté pan over medium heat. When it's hot and shimmering, add the garlic. Cook 30 seconds, then add the endive. Cook, stirring occasionally, until it starts to wilt, 3-5 minutes.
2. Add the water, lemon juice and tomatoes and stir to combine. Bring to a simmer and cook until the endive is tender and the tomatoes start to break apart, 5-7 minutes.
3. Meanwhile, in a small skillet, toast the pine nuts over medium heat until they are fragrant, 2-4 minutes. When the vegetables are done, mix in the pine nuts and olives, and cook for a minute or so more, stirring to combine everything.
2. Add the water, lemon juice and tomatoes and stir to combine. Bring to a simmer and cook until the endive is tender and the tomatoes start to break apart, 5-7 minutes.
3. Meanwhile, in a small skillet, toast the pine nuts over medium heat until they are fragrant, 2-4 minutes. When the vegetables are done, mix in the pine nuts and olives, and cook for a minute or so more, stirring to combine everything.
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