Mediterranean-style scarola
Mediterranean-style scarola with a tapenade of olives, garlic, pine nuts, and white raisins. Scarola, or endive, is still a delicious seasonal vegetable this month. Prepared this way, it's very nutritious, packed with fiber and healthy fats!
Ingredients
2 servings:
- head of endive
- 1 clove of garlic
- handful of pine nuts
- handful of white raisins
- 20 pitted black olives (e.g., Kalamata)
- 4 tbsp olive oil
- chili flakes, salt, and pepper
Preparation
1. Cut the endive into quarters lengthwise. Rinse thoroughly with water, removing the leaves if necessary.
2. Cook the endive for 3 to 4 minutes in a large pan of boiling water.
3. Coarsely chop the olives and finely chop the garlic.
4. Briefly toast the pine nuts in a dry frying pan and set aside.
5. Sauté the olives and garlic in olive oil and add the raisins.
6. Roast the endive in the oven (200 degrees Celsius, 15 minutes) or stir-fry if you have less time.
7. Arrange the endive on plates and spoon the tapenade over it. Sprinkle the pine nuts over the dish.
8. Delicious with some rice or a fresh slice of sourdough bread with extra virgin olive oil!
