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Our Curly Endive
It is healthy, why

It is a vegetable rich in fibres and with a low rate of calories, it is ideal for whom suffers from obesity or a high level of cholesterol in blood.


Warm endive




red onion
1 curly endive
1 fennel
apple cider vinegar
juice from one lemon


Romano cheese
olive oil




Pluck several leaves of endive; wash and fully dry; tear into pieces and set aside. Thinly slice some red onion and fennel. Dice some olives and grate some Romano cheese and set aside for later too.
Get some oil nice and hot on your pan and add the red onions and a pinch of sea salt. Cook on med-high heat until they begin to brown. Remove and set aside. Add a little more olive oil and the fennel to the pan with another sprinkle of sea salt and pepper. Cook fennel undisturbed for about 3-5 minutes per side.


Once fennel is soft and golden brown, add a nice splash of apple cider vinegar to create some steam and deglaze the pan.
Now add your cooked red onions back to the pan and a good amount of raw endive. Remember, the endive will cook down so you can add more than you'd think. Toss quickly and squeeze lemon juice overtop. Remove from heat just as endive begins to wilt. Top with diced olives and cheese. Enjoy!

From: honestfare

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