Curly Endive with Caramelized Onions

1. 1

   Trim the stem ends of the endive and remove any discolored bits, then wash the leaves.

2. 2

   Boil in salted water for a couple of minutes, or until it is soft, then drain and press out the excess water.

3. 3

   Cut up the leaves into pieces 1 1/2 to 2 1/2 inches long.

4. 4

   Fry the onions in the oil in a large pan over medium heat until brown and caramelized, stirring often.

5. 5

   Remove about three-quarters of the onions to use as the topping, draining them on paper towels.

6. 6

   Add the garlic to the onions remaining in the pan, and as soon as the aroma rises, put in the endive.

7. 7

   Add salt and pepper and the juice of 1/2 lemon, and cook, stirring, for a minute or so.

8. 8

   Serve cold on a flat serving dish with the caramelized onions sprinkled all over the top, accompanied by the remaining lemons, cut into quarters.

9. 9

   To the onions remaining in the pan, add one 14-ounce can chickpeas or haricot beans, well drained, at the same time as the endive.

* Per serving · 4 servings · Values may vary.

No additional tips available.