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1 clove garlic, minced
½ tbsp capers, drained
Olive oil
½ red chilli, seeded, minced
2 belgian endives
Juice of half a lemon
Sea salt and cracked pepper
Put the garlic, capers, chilli and 2 tbsp of olive il in a skillet on low heat. Cook 1 minute. Add the endives and 150 ml water. Cover with parchment paper and cook on low for 30 minutes. Squeeze with lemon juice. Season and serve.