Endive with olives and tomato tapenade

Name: endive with olives and tomato tapenade
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 bush endive; 2 el sundried tomato tapenade; 2 el black olives without pit, halved

A nice Mediterranean recipe. The side dish contains the following ingredients: endive, sundried tomato tapenade, black olives (without pit and halved).

Ingredients

2 el black olives without pit, halved

Directions

Wash the shrub endive under running water, release the leaves and let them drain in a colander.
Heat a large skillet. Put the endive with attached water part for the pan and let the vegetables shrink in a high heat. Lower the heat, add salt to taste and let the endive be cooked in about 5 minutes. When the pan is too dry, add a splash of water. Stir in the tapenade and olives through the endive just before serving. Nice with, among other things, meatballs and stewed beef or pork.