Endive with olives and tomato tapenade

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.