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.
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
- 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.
- Remove from the heat and uncover and plate. Squeeze lemon over the endive. Add salt and pepper. Garnish with parsley to serve.