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Endive with olives and tomato tapenade
A nice Mediterranean recipe. The side dish contains the following ingredients: endive, sundried tomato tapenade, black olives (without pit and halved).
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Directions
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Wash the shrub endive under running water, release the leaves and let them drain in a colander.
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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.
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Nutrition
30Calories
Sodium18% DV442mg
Fat3% DV2g
Protein2% DV1g
Carbs1% DV2g
Fiber4% DV1g
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