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 

Eli Dahlin
April 2017

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Credit: © Abby Hocking

Recipe Summary

total:
30 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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