This was one of the easiest and quickest dishes I've pulled together, which was good since I did it very last minute for a side dish to bring to a veg...
Nonostante la dieta mediterranea sia di per sè salutare, ci piace darvi delle ricette davvero ultra-salutari e nutrienti.
L'indivia belga, che può essere sostituita con la scarola se preferite un gusto ancora più amaro, è piena di ogni tipo di vitamine, ed è ricca di fibre e quant'altro.
Questa ricetta può essere usata e riadattata in molti modi: come antipasto, come un piccolo amuse-bouche su una fettina di pane, come base per un'insalata e, ovviamente, come ripieno per un calzone o una torta salata.
Come se le buone notizie non bastassero, questo piatto è bassissimo di sodio e vegano, rendendolo adatto per persone con diverse intolleranze alimentari.
Sbizzarritevi, non ne resterete delusi!
per 4 persone
Wash endive well in colander under running water, shake off or pat dry with paper towel, but don't dry too roughly. Smash garlic clove to remove skin, set aside.
In medium sauté pan, heat oil, add garlic and carefully allow to turn light golden brown. Using medium heat, add endive and allow to sauté for approximately 10 minutes at medium heat.
As soon as endive is sufficiently wilted, season with salt to taste, and add in raisins and pine nuts and allow to cook for another 10-15 minutes.
Cook for as long as it takes for vegetables to dry out and not have any excess liquid in your pan.
Plate on individual serving dishes, or a single dish to set on table. If using for calzone filling, allow to cool slightly before using.
150 minuti 18 ingredienti 449 kCal
Nina Thursday 10th of September 2020
A side dish to go for
This was one of the easiest and quickest dishes I've pulled together, which was good since I did it very last minute for a side dish to bring to a vegetarian dinner. It's very cool how the flavours work so nicely together, and how impressive it can be when serving to others - looks like a dish with a lot of work behind it, but in reality, comes together super fast with minimal prep work. Just keep a close eye on it while it's sautéing so the juices don't entirely dry out (unless you prefer a drier dish). I'd like to test out including a few anchovies in the beginning too, but not for a veggie dinner.