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.
Preparation time 5 minutes Cooking time 30 minutes
• 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.