Great flavours in one dish - endives, olives, lemon juice and capers. Serve as a side dish or with toasted bread, or even use to top a jacket potato. Makes two generous servings. If you can't find endives, use chicory or even rocket.
3 tablespoons olive oil
2 medium bunches endive- rinsed, dried and chopped
7 tablespoons lemon juice
2 tablespoons capers
1 pinch salt
10 Kalamata olives
freshly ground black pepper to taste
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Heat oil in a wok or large frypan over high heat. Add the endives; cook and stir until greens begin to wilt. Stir in lemon juice. Add capers, salt, and olives; cook and stir for another 15 seconds. Season with pepper to taste. Serve immediately.