Filter
Reset
Sort ByRelevance
ACAMRON
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).
Share
Tweet
Pin
Whatsapp
Print
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.
Blogs that might be interesting
-
100 minSide dishsmall red beets, natural vinegar, balsamic vinegar, traditional olive oil, liquid honey, fresh thyme, old goat's cheese,hasselback beetroot with thyme and goat cheese -
20 minLunchRed wine vinegar, olive oil, honey, garlic, feta, Kale, hazelnut, cooked beet, parsley,winter farmer's cabbage salad with beetroot and hazelnuts -
10 minSmall dishroot, olive oil, coarse sea salt, breakfast bacon, mayonnaise, lemon juice, Cajun spices, paprika,carrot fries in bacon with cajun mayonnaise -
35 minSide dishpandan rice, Red onions, garlic, bunch onions, Eggs, oil, Thai fish sauce, fresh coriander,fried rice with spring onion and coriander
Nutrition
30Calories
Sodium18% DV442mg
Fat3% DV2g
Protein2% DV1g
Carbs1% DV2g
Fiber4% DV1g
Loved it