Belgian endive with red vinegar

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.

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