Ingredients
1/2 cup water
2 large heads Belgian endive, thoroughly washed, drained and quartered
lengthwise
2 cloves garlic, peeled, crushed, and chopped
1 1/2 tablespoons virgin olive oil ground black pepper
1 tablespoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon freshly
2 tablespoons coarsely chopped oil-cured black olives
1 teaspoon light soy sauce
1 tablespoon chopped chives
Directions
1. Place all the ingredients except the olives, soy sauce, and chives in a
stainless steel saucepan. Bring the mixture to a boil, cover, reduce the
heat to low, and boil gently for 10 minutes.
2. Stir in the olives and soy sauce, and divide among six plates, allowing
two pieces of endive per plate. Sprinkle with the chives. Serve.