Seared Endive Recipe

From Dorothy McNett's Recipe Book.

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Seared Endive

Fromm Dorothy McNett's recipes at A nice and easy vegetable dish to serve with the roasted turkey, etc.

8 - 10 endive leaves
1/4 cup extra virgin olive oil, maybe a bit more
freshly ground pepper, as desired
1 lemon, using the zest and the juice
sprinkles of black sea salt (or other salt) for serving

Wash endive carefully and slice each lengthwise in half. Pat dry with a paper towel. Heat a heavy bottomed skillet with the oil, cook the endive leaves in batches, keeping in a single layer, along with the zest of lemon. Cook and turn about 3 minutes or until browned and softened. Remove to a platter and repeat until all are cooked. Sprinkle with pepper, juice of the lemon and just a few black sea salt crystals, etc.

Recipe created 2017-11-12.

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