Ingredients:
(Serves 2) A V B Gf
- 3 heads of Belgian endive
- 2tsp. of butter
- 2 Tbsp. of EVOO
- 4 Tbsp. of red wine vinegar
- 1 pinch of salt
Wash the endive and cut it in quarters lengthwise, then dry it in a towel. Warm up the butter and the EVOO in a shallow pan; add the endive and sauté until golden brown, stirring often. Add the red vinegar and let it evaporate for a few seconds. Cover with a lid and let cook for a couple more minutes. The endive must be wilted but still crunchy. Add the salt and serve.