For a great, simple side dish try this grilled Belgian endive recipe.
Also known as chicory, Belgian endives are actually just one type of chicory available. When raw, they are a little bitter, but its soft, supple leaves are a lovely addition to any salad. When cooked, that bitterness becomes more sweet and it takes on an entirely different, more complex flavour.
Raw endive is about 94% water so its nutrient content is lower than many vegetables, but that shouldn't stop you from enjoying their wonderful, mild flavour.
This side dish is completely vegan, gluten-free, and dairy-free. It takes little prep time and cooks up quickly.
To prepare the endives for cooking, remove any damaged outer leaves and cut off the bottom of each endive, but leave enough so that the leaves do not come loose. Cut each endive in half, lengthwise.
(Makes 4 servings)
4 Belgian endives, trimmed and halved lengthwise
2 tablespoons extra virgin olive oil
1 teaspoon dried cilantro
1 tablespoon balsamic reduction
salt and pepper to taste
Heat your grill (outdoor, stove top grill pan, or indoor smokeless) to a high heat.
Combine the oil and cilantro then brush it onto the cut sides of the endives as well as the grill or pan.
Place the endives, cut side down, onto the grill and cook until you see the edges start to brown and curl (about 5 minutes). Flip the endive over and continue cooking for an additional 3 to 4 minutes.
Remove from the grill and arrange on a serving plate cut side up. Drizzle with balsamic reduction and sprinkle with salt and pepper to taste.
Nutritional Information Per Serving:
total calories = 79 | total fat = 6.81g | saturated fat = 0.94g | cholesterol = 0mg | sodium = 3mg | carbohydrates = 4.55g | dietary fibre = 1.67g | sugars = 2.29g | protein = 0.53g