Greens to Grill

While this recipe is made in a skillet over a stove, there’s no reason you can’t take it outside to the grill as the weather warms up. Seared endive is a perfect side for any grilled meat or vegetable main course. Try pairing it with marinated chicken or as a topping for portobello burgers.

Seared Endive

Seared Endive

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This is a wonderfully simple yet elegant way to enjoy your vegetables. Crisply caramelized, slightly sweet edges contrast with refreshing lemon for a complex and scrumptious side dish to serve up with fish.

Servings: 6 (524 g )

Prep Time: 10 min.


  • 1 Tbsp. water
  • 6 heads of Belgian endive, halved
  • 1 lemon
  • ⅛ tsp. salt
  • Pepper to taste
  • 2 Tbsp. chopped fresh parsley


  1. In a large skillet, heat the water over medium heat. Add the endive, cut sides down. Cover and cook for several minutes until the outer leaves turn translucent.
  2. Remove from the heat and uncover and plate. Squeeze lemon over the endive. Add salt and pepper. Garnish with parsley to serve.