Products Used: Tanimura & Antle Endive
- 2 Heads of Tanimura & Antle Endive
- 2, 15 oz’s of cannellini or borlotti beans, drained and rinsed
- 2-3 Cloves of garlic, sliced
- 1 Pinch of red pepper flakes
- Olive oil
- Salt & Pepper, to taste
- 1 Lemon, juiced
- Toasted sliced baguette, optional
- Parmesan cheese, optional
- Bring a large pot of generously salted water to boil.
- In a sink or large bowl, soak Endive in water to clean. Drain well.
- Trim the endive about 2 inches above the root. Don’t worry about the thicker stems, they will soften when cooked.
- Add the endive to the pot and boil until fully tender, about 5-10 minutes. Reserve half a cup of cooking water.
- Drain endive and rinse with cold water. Pat endive dry to remove the water then roughly chop.
- In a wide pan, lightly sauté the garlic in 2 Tbsp of olive oil until lightly golden and fragrant, being careful not to burn.
- Add the red pepper flakes and sauté for a few seconds. Immediately add the chopped endive, beans and reserved cooking water.
- Let mixture simmer for a few minutes until the sauce has thickened, carefully stirring occasionally; making sure not to break up the beans. Add salt and pepper as desired.
- Serve with a healthy drizzle of high-quality olive oil, a squeeze of fresh lemon juice and more chili flakes to taste.
- Serve with toasted sliced baguettes and top with parmesan cheese (optional)