Sautéed Endive, versatile and very tasty, Belgian endive is a vegetable much loved in cooking: it is versatile and can be eaten in various ways, both cooked and raw, but certainly when raw you can really taste its particular intense, pungent, and slightly bitter flavor.
Sautéed Endive is a side dish very quick to prepare that suits every menu.
If you really don’t like endive raw or are looking for a different way to pair it with your main courses, an optimal solution is to cook it in a pan
But now let’s go to the kitchen and I’ll show you how to prepare Sautéed Endive
Don’t miss also Oven-Baked Belgian Endive
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
Let’s see together what we need to prepare
- 1.1 lbs Belgian endive
- 1 red onion
- 2.1 oz raisins
- black olives
- salt
- extra virgin olive oil
Tools
- 1 Pan
- 1 Knife
- 1 Wooden Fork
Steps
Let’s start preparing
Let’s start preparing sautéed endive: pour a drizzle of oil into a large pan and sauté the sliced onion.
When the onion is wilted, add the endive cut into four wedges.
Adjust the salt and turn it occasionally to brown all sides.
Then cover with a lid and continue cooking for 6 minutes, turning it every so often.
Meanwhile, soak the raisins to rehydrate them,
When the endive is cooked, add the drained raisins and olives and let them flavor for a couple of minutes.
Arrange the endive on a platter and serve it while still hot.
Enjoy your meal!!
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