Heat olive oil in pan over medium heat until shimmering. Add garlic, and cook until golden and fragrant, about 2 minutes.
Add lettuce, orange zest and juice. Saute until stems are tender and leaves are bright green. Add chili flakes and season with salt.
Remove from heat and toss in almonds and dates. Serve warm.
1 head endive lettuce greens
2 tbsp olive oil
2 cloves garlic minced
2 tsp orange zest
2 tbsp orange juice
1 tsp crushed chili flakes
2 tbsp almonds toasted and chopped
2 tbsp pitted dates chopped
salt to taste