Your Recipe

Recipe Instructions:

4 whole, large Belgian endives (also known as witlof or chicory), outer leaves picked
2 cloves garlic, whole but peeled
1/4 cup extra virgin olive oil
Handful of mint leaves
Salt and pepper to taste

Rinse the endives under running water and place them, still dripping, in a pan with the garlic, olive oil, mint, and salt and pepper. Cover with a lid and heat on lowest heat setting. Cook, turning about halfway through and checking now and then, until endives are soft and caramelized -- a knife piercing them should meet no resistance. This takes about 50 minutes.