Cooking Endive [offshoot from General Topics]
They are wonderful cooked, also.
Here's a simple recipe:
Take Belgian Endive, one per person, and cut them in halves, lengthwise. Preheat a saute pan to medium heat. Brush the endive with olive oil, and add salt, a little sugar, and pepper. Add olive oil to the pan. Add the endive. Cook over medium heat for about 5 minutes per side. If you think the pan is too hot, or the endive look like they are getting burned, turn the heat to low.
You can also do a braised version. After an intial sear on all sides, add some chicken stock (or wine, etc.) to the pan and simmer on low heat, covered, for about 20 minutes.
Belgian endive is great on the grill. We cook it on the upper rack while doing chicken, and it comes out perfectly roasted. We serve it as a side vegetable.
P.S. When we were in Belgium, they really did serve a roasted Belgian endive as a side veggie on almost every plate. Thank you.
Braised is delicious, and you can also wrap them in french ham, grate some gruyere on top, and bake/broil to have a delicious main course.
I slowly panfry the leaves in butter and serve with ground black pepper and good parmesan. Simplicity at it's best.