Ingredients
4 endives
Olive oil, as needed
black pepper, to taste
2 red jalapeños, sliced on the diagonal
1/2 c. (4 fluid ounces) coconut milk
3 tbsp. creamy peanut butter
1/4 c. (2 fluid ounces) soy sauce
2 cloves garlic, minced
Juice of 1 lime
Preparation
Step 1Cut off root ends and slice endives lengthwise. Rinse in cold water and let dry. Toss endive halves in a large bowl with olive oil and black pepper (no salt), to taste. Step 2Heat a grill or grill pan over medium-high heat. Place endive halves onto grill cut side down and cook until char marks form (about 4-5 minutes). Flip and do the same to the other side. Once cooked, place the greens on a plate and top with peanut sauce and fresh red chile slices.Step 3To make the peanut sauce: Whisk all ingredients together in a medium mixing bowl. Put mixture in a saucepot on the stove over medium-low heat and simmer until mixture is reduced slightly and thickened. (makes about 3/4 cup sauce)
