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- 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
Preparation:10min › Cook:5min › Ready in:15min
- 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.
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