Cut endive or collard greens into 2 inch pieces and rinse thoroughly. Drain and place in a large pot. It is not necessary to add water. Cover and cook over high heat until steam escapes from the pot. Reduce heat and simmer 10 to 15 minutes until greens are tender.
When the greens are done, drain into a colander and set aside until cool enough to handle. Squeeze out excess water and place in a medium bowl. Add olive oil and JERUSALEM HUMMUS SPICE and mix well.
Garlicky Endive can be served at room temperature, but the flavor improves if it is chilled. It is a flavorful addition to any meal, and is especially good with barbecued meats and chicken.
- 2 Large bunches Endive or Collard Greens
- 1/4 c Extra Virgin Olive Oil
- 2 tsp Jerusalem Hummus Spice