Ruth Nieman

Nawal’s Olesh

Wild Endive

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Preparation info
    • Difficulty

      Easy

Appears in
The Galilean Kitchen
The Galilean Kitchen

By Ruth Nieman

Published 2017

  • About

Ingredients

  • 1 kg olesh
  • 1 large onion, finely chopped
  • 60 mls oli

Method

  • remove any yellow leaves from the endive & chop roughly into 3cm pieces, then soak in cold water for a few minutes to remove any dirt & rinse well
  • bring a large pan of salted water to the boil, add the endive & cook for 10 minutes, then remove from the heat
  • strain the greens & run under cold water to stop the cooking process, then set aside