Endive Braised With Walnuts And Olives
serves 2-4
A variation on these Endives Braised With Tomatoes, Black Olives And Pine Nuts, this dish is significantly nuttier. Quickly toasted but not browned, the rich walnuts play off the salt of the olives and the slight bitterness of the endive.
1 tablespoon olive oil
2 cloves garlic, minced
4 bulbs Belgian endive, coarsely chopped
1/2 cup water
2 tablespoons fresh lemon juice
1/4 cup unsalted walnuts, chopped
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 bring to a simmer. Cook until the endive is tender, 5-7 minutes.
3. Meanwhile, in a small skillet, toast the walnuts over medium heat until they are fragrant, 2-4 minutes. When the endive is done, mix in the walnuts and olives, and cook for a minute or so more, stirring to combine everything.
2. Add the water, lemon juice and bring to a simmer. Cook until the endive is tender, 5-7 minutes.
3. Meanwhile, in a small skillet, toast the walnuts over medium heat until they are fragrant, 2-4 minutes. When the endive is done, mix in the walnuts and olives, and cook for a minute or so more, stirring to combine everything.
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