Witloof @ wok

For ➍
4 (witloof) endives
½ red pepper
1 lemon
1 tbs (olive) oil
1 clove garlic
2 tbs red pesto
salt
freshly ground black pepper
3 sprigs of fresh basil

Clean the endives. Tear the leaves off.
Cut the pepper into small cubes.
Wash the lemon, grate the zest and squeeze the lemon.
Heat oil in a wok. Add the crushed garlic. Add the endive leaves, pepper, 2 tbs lemon juice, lemon zest and pesto and stir-fry the dish for about 2 m. Bring the dish to taste with salt and pepper.

Garnish with shredded fresh basil leaves.