Belgian Endive Braised with Garlic (Rome)

Vegeterian

Ingredients

Belgian endives - 6 large

Olive oil - 1/2 cup

Garlic, crushed - 2 cloves

Mint or bsil - 1-2 sprigs

Salt and pepper

Trim the endives and remove the outer leaves. Wash thoroughly to remove all traces of earth. Arrange them, still dripping with water, side by side in a heavy pam. Add the oil, garlic, mint and a little salt and pepper. Cover and cook over a low heat until tender. Discard the garlic and the mint, and serve the endives, either on their own or as an accompaniment to roast meat, especially veal.

Serves 6