The preferred recipe for chicory at home. The balsamic vinegar counteracts the bitterness of the chicory and the soy sauce perfectly compliments the recipe. A main meal ( allow at least a kilo for 2 or 3 persons) or a side dish with grilled fish or chicken.
Ingredients:
- 1kg endives
- 2T soy sauce
- 1T Balsamic vinegar
- Vegetable oil ( I use rice bran oil)
Method:
Wash and cut the endives into quarters lengthwise. Remove the bitter core.
Wash and cut the endives into quarters lengthwise. Remove the bitter core.
Heat some vegetable oil in a large non-stick pan.Add the endives. Fry on high heat for a few minutes to brown (braise)
Once a little smoky add the balsamic vinegar and the soy sauce and stir to combine.
Lower the heat, cover and simmer until soft. Liquid will form from the endives and condensation.
Remove the lid, adjust the heat setting to a little higher for the excess liquid to evaporate.
Remove with a slatted spoon and serve as a dinner as is or as a side dish with a main course.
