Nawal’s Olesh

Wild Endive

Preparation info
    • Difficulty


Appears in
The Galilean Kitchen

By Ruth Nieman

Published 2017

  • About


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


  • 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