BELGIAN ENDIVE WITH HONEY AND WALNUTS
Time in the Kitchen: 25 minutes
Servings: 4
4-6 Belgian endives
4 tablespoons butter
1 cup walnuts
1 tablespoon honey
1 tablespoon fresh thyme sea salt to taste
This dish is easiest to serve as a first course salad, as the cooked endive is too soft to pass as finger food. The pleasant bitterness in endive is
contrasted perfectly with the sweet honey and walnuts. Make sure to finish the dish with a sprinkle of sea salt, as it really brings out the flavor.
NOTE: If you use 6 endive, you'll need at least a 12-inch skillet. 4 endive will fit in a slightly smaller skillet.
Take the first layer of leaves off the endive and discard. Cut the endive lengthwise into quarters, removing as much of the bitter inner core as
possible (without releasing the leaves).
In a large pan, melt 2 tablespoons of butter over medium heat and lay endive in one even layer. Sprinkle walnuts on top. Cover the pan with a lid
and cook for five minutes.
While the endive is cooking, melt the remaining butter with the honey and thyme, either in the microwave or on the stove.
Turn the endive over and drizzle the butter and honey mixture on top. Cover again for another five minutes. Remove lid and sauté 3-5 minutes
more so the endive becomes slightly browned and caramelized.
Sprinkle with sea salt and serve.
Macronutrient Profile (perserving)