Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Endive head |
| 2 tablespoons | Olive oil |
| 2 \N | Garlic cloves; peeled and chopped |
| ½ cup | Water |
| \N \N | Salt; to taste |
| \N \N | Freshly-ground black pepper; to taste |
Use the darker green outer leaves of a head of endive for this dish. Save the tender light-colored leaves for "Tony's Endive Salad" (recipe included in this collection). Wash the head of endive well and drain. Break off the outer leaves. Heat a small pot and add the oil and garlic. Add the endive and saute for 3 minutes. Add the water and cover the pot. Reduce the heat and cook until tender, about 15 to 20 minutes. Stir the endive occasionally. Add salt and pepper to taste and serve.
Comments: This recipe is a neat trick for those who live alone.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 12-23-1992 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
08-28-1995
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.