A few months ago, I started to get curious about these cute little leafy pod-things at the grocery store that I had never cooked with before. So I did my research and it turns out that the vegetable that was catching my eye was endive; an adorable little member of the daisy family and the star of what I am about to recommend you make this weekend.
Endive can be prepared in a variety of ways but most recipes that I’ve seen use the leaves to create a raw salad or a sautée of some sort. It’s important to know that endive is a little more bitter than other greens, so be aware of that as you are cooking and dress it appropriately.
To make this salad, I just halved and seared the endive face down in some browned butter. I countered the bitterness with a bit of sweet agave nectar, some citrusy lemon and some toasted pie nits. It was literally perfection. I ate the whole thing as lunch, but one of these halves would be a great starter or a side to a meal, too!
What will you need?
2 heads of endive
1 tbsp butter
2 tbsp toasted pine nuts
1 lemon wedge
a drizzle of agave nectar (honey will work, too!)
How do you make it?
Slice you endive in half length-wise.
In a large sautee pan, simmer 1 tbsp of butter on medium heat. As soon as it starts to get slightly caramel-colored, reduce the heat to low. Don’t burn the butter!!! Put the endive halves face down in your hot pan.
Sautee on medium heat until the bottoms get a bit charred – about five minutes. They should be perfectly cooked at this point! You don’t want to cook them too long because then they get mushy.
Remove from the stove with a tongs and plate. Add your toasted pine nuts and squeeze a lemon wedge over the top.
Drizzle with agave nectar and serve hot!