Wilted Endive Serves 4
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1 head endive or escarole 2 tbsp. red wine vinegar
4 slices of bacon freshly ground pepper
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Wash endive thoroughly and drain on paper towels. Break each piece of
endive in half.
In an iron skillet, sauté bacon until crisp. Set aside bacon
and move the skillet off the
warm burner to cool for 2 minutes. Add vinegar
and pepper and put the skillet back on
stove. Bring vinegar to a boil and add
endive. Lower heat and cook until
endive is wilted, stirring occasionally, about
7 minutes. Remove endive
to a serving dish, crumble bacon on top and serve.