If you’re a lover of Belgium endive and it’s pleasantly bitter flavor, then you are in luck! You’ll love it braised and bathing in the sweet juicy awesomeness of blood oranges and pomegranates — both of which help balance out its edge. This side dish has a fantastic array flavors, colors and textures — perfect for pulling us out of the doldrums of winter. Plus it’s chocked full of vitamins A, B complex, C and beta-carotene which boosts you immune system booster exactly when you need it — during winter months!
I almost only ever eat endive raw in salad, but actually a little heat softens it’s bitter edge just a tad — perhaps just enough to get you to try it this winter.
By the way, have a headache or muscle cramping? Well, one head of endive has more than 50% the amount of potassium found in a banana! Okay, there is some controversy around bananas and headaches, but muscle spasms are definitely a symptom of low potassium. I don’t know if it works for everyone, but I swear eating a banana (albeit a greenish banana) has always cured these type of ailments for me. Ask any runner, pretty sure they’ll agree. So, let’s give it up for endive as well!
3-4 heads Belgium endive, halved lengthwise
1 tablespoon extra-virgin olive oil
¼ cup water (60 ml)
2 blood oranges, peeled and segmented
shaved parmesan, for serving
For the dressing:
seeds from 1 pomegranate
6 tablespoons extra-virgin olive oil
1 tablespoon lemon
pinch of cane sugar
sea salt and freshly ground pepper, to taste
1. In a large skillet bring the olive oil and water to a simmer over medium heat.
2. Add endives in a single layer to the pan and braise, turning occasionally, until the cores start to give way when pierced with a knife, about 8 minutes.
3. Increase heat to medium high and cook, turning occasionally, until the endives are slightly golden brown, about 5 minutes more.
4. Meanwhile, in a medium saucepan, heat olive oil over medium heat, add the pomegranate seeds and sauté for 1 minute. Add the lemon juice, salt, pepper, and sugar. Set aside and let cool to for a moment.
5. Transfer the endive to a serving platter, top with the orange segments and spoon over the pomegranate dressing. Garnish with the chives and parmesan. Season with sea salt and pepper. Enjoy!