Southern Italian Endive & Beans

Servings: 4
Products Used: Field Fresh Endive

  • 2 large heads of Tanimura & Antle Endive
  • 2, 15 oz 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
  • Juice from one lemon
  • Toasted sliced baguette, optional
  • Parmesan cheese, optional
  1. Bring a large pot of generously salted water to boil.
  2. In a sink or large bowl, soak Tanimura & Antle Endive in water to clean. Drain well.
  3. Trim the endive about 2 inches above the root. Don’t worry about the thicker stems, they will soften when cooked.
  4. Add the endive to the pot and boil until fully tender, about 5-10 minutes. Reserve half a cup of cooking water.
  5. Drain endive and rinse with cold water. Pat endive dry to remove the water then roughly chop.
  6. In a wide pan, lightly sauté the garlic in 2 Tbsp of olive oil until lightly golden and fragrant, being careful not to burn.
  7. Add the red pepper flakes and sauté for a few seconds. Immediately add the chopped endive, beans and reserved cooking water.
  8. 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.
  9. Serve with a healthy drizzle of high-quality olive oil, a squeeze of fresh lemon juice and more chili flakes to taste.
  10. Serve with toasted sliced baguettes and top with parmesan cheese (optional)