Seared Belgian endive
Updated: 2021-07-15
Belgian endive is a type of salad green with cream-colored leaves and a slightly bitter taste.
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
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.
Nutritional analysis per serving
Calories: 20
Total carbohydrate: 5 g
Cholesterol:
Dietary fiber:
Monounsaturated fat:
Protein: 1 g
Saturated fat:
Serving size: 2 heads
Sodium:
Total fat: Trace