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.
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4 1/2 tablespoons extra-virgin olive oil, plus more for drizzling
8 large Belgian endives, halved lengthwise
1 tablespoon finely grated lemon zest plus 1 tablespoon fresh lemon
Flaky sea salt, for sprinkling
How to Make It
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.
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