This is a Roman recipe from Ada Boni's Italian Regional Cooking, a 1960s cookbook. It's a classic side dish to go with some roast beef or other roast vegetables. Extremely low maintenance, just throw everything together in a pot and cover -- just cook it very, very slowly and gently, and remember to take a peek every now and then. Mint is a really typical Roman herb, but you could basil or fresh oregano for the mint leaves. You can prepare this ahead of time and simply warm it up gently in the same pot before serving. —Emiko
whole, large Belgian endives (also known as witlof or chicory), outer leaves picked
cloves garlic, whole but peeled
extra virgin olive oil
Handful of mint leaves
Salt and pepper to taste
Rinse the endives under running water and place them, still dripping, in a pan with the garlic, olive oil, mint, and salt and pepper. Cover with a lid and heat on lowest heat setting. Cook, turning about halfway through and checking now and then, until endives are soft and caramelized -- a knife piercing them should meet no resistance. This takes about 50 minutes.