A few days before Christmas we were having our weekly steak dinner. The husband was nice enough to fix my plate and pour my wine….he even sliced my steak.
All I had to do was enjoy!
Along with our steak we had a baked sweet potato topped with cinnamon and brown sugar and a little grilled endive.
Yes, Belgian Endive. The Belgian form was accidentally discovered by a Belgian botanist named Brezier. He developed his form of “Brussels Endive or French Endive” from a chicory root in 1846. The process to raise Belgian Endive is very labor intensive…..round-the-clock attention is required.
It is not grown from a seed or seedling….instead it is cultivated by forcing a second growth from the cut roots of chicory plants. The white part of the plant is obtained by growing the plants in the dark.
You can find out more about Endive at this link. You can click on the picture above for a closer view.
In order to grill endive slice the head lengthwise. Brush each half with olive oil and season with pepper and coarse salt. Grill 20-30 minutes turning halfway through. It’s great with more olive oil and lemon juice drizzled over it.
Endive is a great source for fiber, Vitamins K and A.