2 lb (1 kg) curly endive
3 tbsp extra-virgin olive oil
2 cloves garlic
1/2 - 1 small dried chilli pepper, seeded
salt
3 tbsp extra-virgin olive oil
2 cloves garlic
1/2 - 1 small dried chilli pepper, seeded
salt
method
1. Bring a large saucepan of lightly salted water to the boil. Prepare the curly endive: take all the leaves off the hard remains of the stem, discard the old, outer ones, and wash very thoroughly.
2. Blanch the leaves in the boiling water for 2 minutes, drain well, wrap in a large cloth and squeeze out excess moisture.
3. Heat the oil in a large, non-stick frying pan, add the peeled, lightly crushed garlic cloves and the crumbled chilli pepper.
4. Fry gently for 30 seconds, then add the endive and cook for 5 minutes.
2. Blanch the leaves in the boiling water for 2 minutes, drain well, wrap in a large cloth and squeeze out excess moisture.
3. Heat the oil in a large, non-stick frying pan, add the peeled, lightly crushed garlic cloves and the crumbled chilli pepper.
4. Fry gently for 30 seconds, then add the endive and cook for 5 minutes.
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