Belgian Endive, Chicory (UK) and Witloof (AUS/NZ), is a very versatile vegetable quite popular in Europe. I like it best braised or roasted rather than raw as an appetizer or salad. The quantities in this recipe are for a vegetarian main course.
One of my favorites for a quick and easy dinner during the week, when I don’t have much time. The recipe is a more substantial rendition of the ‘Garbanzos con Espinacas’, a classic served in many tapas bars.
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