Sauteed endives with capers and raisins

Have you ever tried endives? To my surprise, many people have a negative answer to this question and those who have tried it, don’t use it often. Truth is, though, that it’s a very nutritious leafy vegetable which you can find in two varieties: curly and escarole, or broad-leaved. It’s full of Vitamin C, Vitamin A for better immunity and it’s a good source of calcium, iron, phosphorus, potassium and of course fiber that keep our gut microbiome balanced. It’s also anti-cancerous and you can add it in your salad or try it boiled, in a pie, in a soufflé…

We tried sautéing it in a simple recipe and it was delicious and super easy!

You’ll need
2 pounds (1 kilo) endives
1/3 cup extra virgin olive oil
2 garlic cloves
1 tbsp capers
1 tbsp pine nuts
1 tbsp Corinthian raisin

First you need to cut bad leaves and wash your endives very well, many times, until the water comes clean. Make sure you pat them dry afterwards and cut them in smaller pieces.

Cut your garlic in small pieces (or crush it) and let it sit for about 15 minutes. It will then release all its antibacterial and antioxidant properties.

In a large pot in medium heat, add the extra virgin olive oil and sautée your garlic for a few minutes. Add your pine nuts and then the endives and stir until they become soft. Don’t forget to add salt!

The last few minutes, add your capers and raisins and stir. Taste it for extra salt and maybe squeeze a few lemon drops for acidity!

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