I know, I know, I know, I know. It’s been too long since I’ve posted a new recipe. But that’s not to say that I haven’t been cooking my butt off. I’ve been busy with catering jobs and another pretty big food related project that I’ll tell you all about real soon!
Today’s recipe is special because it’s one I came up with for a guest post on one of my favorite food blogs,Green Kitchen Stories. Husband and wife, David and Luise are a pair of creative food lovers who, as you might have guessed by the title of their blog, keep a super healthy and fresh kitchen. They recently had a baby named Elsa (love that name!) and are currently traveling around Vietnam eating and exploring the culture. Sounds like a dream. I’m thrilled to be part of the guest series on their blog while they’re away.
I’ll be back next week with some fun stuff for you guys, but in the meantime, you can spend some time checking out all the wonderful recipes and reading my full guest post over at Green Kitchen Stories.
RecipePrep time: 15 minutes.
- Red onion
- Curly endive
- Fennel bulb
- Apple cider vinegar
- Juice from one lemon
- Kalamata olives
- Romano cheese
- Coarse sea salt
- Cracked black pepper
- Olive oil
- Pluck several leaves of endive; wash and fully dry; tear into pieces and set aside. Thinly slice some red onion and fennel. Dice some Kalamata olives and grate some Romano cheese and set aside for later too.
- Get some oil nice and hot on your pan and add the red onions and a pinch of coarse sea salt. Cook on med-high heat until they begin to brown. Remove and set aside. Add a little more olive oil and the fennel to the pan with another sprinkle of sea salt and cracked black pepper. Cook fennel undisturbed for about 3-5 minutes per side. Once fennel is soft and golden brown, add a nice splash of apple cider vinegar to create some steam and deglaze the pan.
- Now add your cooked red onions back to the pan and a good amount of raw endive. Remember, the endive will cook down so you can add more than you’d think. Toss quickly and squeeze lemon juice overtop. Remove from heat just as endive begins to wilt. Top with diced olives and cheese. Enjoy!