Fried Curly Endive

• 4 large heads of curly endive (frisé) or 8 small ones
• Extra virgin olive oil for frying
• Salt and Freshly ground black pepper

Discard the tough, dark green outer leaves of the curly endive, leaving just the tender ones on the stalk. Cook for 2 minutes in lightly salted boiling water, then drain well and pat dry. Fry the leaves one by one in olive oil over a moderately high heat, turning them until brown and crisp all over. Sprinkle with salt and pepper. Serve hot or cold.