Endives w/Olives & Capers

Endives with Olives and Capers Endives are perfect for this season, the leaves are bitter, they stimulate digestion, restore proper food cravings, and cleanse the liver and the blood.The bitterness aids bile flow in the liver, which helps in detoxification. In addition, it has phenolic compounds in it that help to preserve the liver. Leaves are also high in fiber, minerals and vitamins. Eat at least one big serving of leaves a day. This recipe is complete with all 6 tastes and is a nice warm salad.

4 servings

Ingredients

4 heads Endive

80 grams Pitted Kalamata Olives (Gaeta olives)

1 tbsp Capers

3 tbsps Extra Virgin Olive Oil

2 cloves Garlic

1/2 tsp Oregano

Directions

Wash the Endive, divide the heads into 2 parts and then again into halves, flake the leaves. In a frying pan lightly sauté the oil with the garlic.

Add the pitted olives, desalted capers, oregano and chili pepper if you like and sauté for 1 minute. Add the Endive, wilt it for 2-3 minutes with the lid on, remove the lid, add salt to taste, and bring to cook, stirring occasionally, remove from the heat and serve your sautéed Endive salad.