Endive with beans

The next time you finish a wedge of Parmesan cheese, don’t throw away the hard inedible rind – rather use it to flavour this simple dish.

Serves 6

Preparation time 5 minutes Cooking time 30 minutes

YOU NEED

• 1-2 endive heads

• ¼ cup (60ml) olive oil, plus extra for serving

• 1 sprig rosemary

• ¼ teaspoon (1,25ml) dried chilli flakes

• 3 garlic cloves, crushed

• 2 cans (410g each) butter beans, drained (you can use any cooked white beans)

• ½-1 cup (125ml-250ml) chicken or vegetable stock

• 1 Parmesan rind (about 5cm x 2cm)

• juice and rind of ½ a lemon

• ½ cup (125ml) Parmesan, grated

THIS IS HOW

Slice the endive heads in half lengthwise, and then slice each half into thinner strips.

Heat the oil in a heavy-based saucepan with a lid. Add the rosemary and chilli flakes, followed by the endive and garlic, and stir-fry the endive until it wilts.

Add the beans, ½ a cup of stock, the Parmesan rind and a strip of lemon rind – just the outermost yellow part. Cover with the lid and allow it to simmer for 20 minutes over a low heat. Add more stock if you like a more saucy dish. Remove the Parmesan rind and discard it.

Season to taste with the lemon juice, a drizzle of olive oil, and salt and freshly ground black pepper. Sprinkle a little Parmesan cheese over each portion when you serve it.

TIP The Parmesan rind serves to flavour the dish – you’re not meant to eat it. Don’t have a piece handy? Simply stir through 2 tablespoons grated Parmesan before serving.