Seared Belgian endive
November, 20th, 2024
Dieitician Tip
Belgian endive is a leafy vegetable in the same family as frisee (also called curly endive).
Ingredients (Serves 4)
- 1 tablespoon water
- 8 heads of Belgian endive, washed and halved
- Juice from 1 lemon
- 1/4 teaspoon kosher salt
- Ground black pepper, if desired
- 2 tablespoons chopped fresh parsley
Directions
In a large skillet, heat the water over medium heat. Add the endive, cut-sides down. Cover and cook for 2 to 3 minutes, or until the outer leaves turn translucent.
Remove from the heat and uncover. Squeeze lemon juice over the endive and add salt and pepper to taste. Transfer to a serving dish and garnish with parsley. Serve immediately.
