We had the inner endive leaves.
We had leftover beer jelly.
They go quite well together..
- 8-10 leftover endive centers
- 1/2 jar beer jelly
- sesame seeds
- fresh cracked pepper
Cut the endive ends off and then cut in half lengthwise. Drop the beer jelly into a skillet and layer the edive cut side down. Turn the heat up high until it starts to bubble. Cover and cook at a simmer for 10-15 minutes until they are soft and you can pierce them with a fork. Add cracked pepper and sesame seeds. Then place atop spinach.
Beware. It is quite sweet cooked this way..