© Abby Hocking
Active Time
N/A
Total Time
30 MIN
Yield
Serves : 8

This three-ingredient side dish from chef Eli Dahlin of Dame in Portland, Oregon, has a surprising amount of flavor. Cook your endives until they are golden brown on the outside but still retain some of their crisp texture. Slideshow: More Healthy Side Dish Recipes

How to Make It

Step

In a large skillet, heat 1 1/2 tablespoons of the olive oil until shimmering. Add one-third of the halved endives; season with kosher salt. Cook over moderately high heat, turning once, until browned and starting to soften, about 3 minutes; transfer to a platter. Repeat in 2 more batches with the remaining olive oil and endives. Top with the lemon zest and juice, drizzle with more olive oil and sprinkle with sea salt. Serve immediately. 


You May Like