Yield: 4 Servings
|4 eaches||Garlic cloves, chopped|
|3 tablespoons||Olive oil|
|1 each||Head endive, trimmed & cut into bite-sized pieces|
|1 tablespoon||Balsamic vinegar, or to taste|
|\N \N||Salt & pepper|
Cook the spaghetti until it is *al dente*. Meanwhile, saute 3 garlic cloves in about 2 tb oil then quickly saute the endive in this mixture. Add the vinegar, cook for a moment, then remove from the heat. Season with salt & pepper. Drain the pasta, toss with the remaining garlic & oil, then serve each portion topped with a big spoonful of the sauted endive, adding extra vinegar if needed.
VARIATIONS: Add 6 oz cooked cannellini beans when you saute the endive & season with a sprinkling of red pepper flakes if desired.
Instead of endive, use 2 heads of radicchio or green & red Treviso lettuce. Follow the basic recipe above.