There are different varieties of endive but the one we use in this recipe (as shown in the photo) has a rosette of curly leaves dark green at the tips but lighter nearer the stem. Native to both China and the Mediterranean, it was grown on board English navy ships during the 16th century to prevent scurvy: http://thefoody.com/basic/vegce.html
It has multiple nutritional values (you could read about it on the websites I included at the end of the recipe) and is a delight for vegans, vegetarians and non-vegetarians. I haven’t seen this type of endive in Western supermarkets; however, it is available in Lebanese, Greek and Turkish grocers during the winter season.
Traditionally, it is cooked with olive oil and onions, but I also included garlic because it adds a lovely flavour. Some people boil it beforehand; I prefer to let it wilt while absorbing the flavours of the onion-garlic mixture.
Serves 2-3
Ingredients.
- 500g/1lb 2oz endive
- 4 medium onions: one finely chopped and 3 onions thinly sliced
- 4 medium cloves of garlic peeled and crushed
- 3tbsp vegetable oil
- 3tbsp olive oil
- 2 tbsp lemon juice and 1 lemon cut into wedges to serve
- Seasoning: salt & freshly milled black pepper
Utensils. You need a medium sized pan and a medium frying pan
Method
1. Cut and discard the very bottom ends of endive which may still have soil on them, then wash until you get rid of the grit. Drain the endive then dry on a tea towel. Now, take bunches of the endive and cut across the stem in 3 cm / 1¼ inch strips.
2. Heat up the vegetable oil in the frying pan and throw in the sliced onions, fry stirring occasionally until they become crispy brown but not burnt. Drain on a double layer of kitchen paper. Keep aside.
3. While the onion is cooking, you could make a start with the endive. Heat up the olive oil in the pan and stir in the finely chopped onions, let them cook for about 3 minutes then add the garlic and cook for another minute. Add the endive in batches to the mixture, stirring each around with a wooden spoon so that they absorb the other flavours. Season then cover and let the whole mixture cook for about 15-20 minutes, at that stage the endive should be tender.
4. This dish is usually served at room temperature but it is also nice eaten hot. Just before serving drizzle with the lemon juice and scatter the crispy onions on top, place some lemon wedges around the dish. Eat with Arabic or Pitta bread