Balsamic Braised Endive with Toasted Pine Nuts is a simple yet flavorful way to get in those servings of veggies.
I am one of those people who eat a salad almost every day for lunch. I do it out of dedication and necessity, not out of love. If it were possible to eat bread, cheese and ice cream for lunch each day and not gain weight, that is exactly what I would do. And I would throw in a few fries for good measure. But, alas, I live in the real world, where vegetables and healthy greens are vital to my health and well-being. I know this, so I am always happy when Keith comes up with a new and interesting way to prepare them.
We had purchased some Belgian endive recently to use as a vessel for our latest Truffled Egg Salad recipe. I had forgotten how much I really liked this bitter leaf vegetable, and I asked Keith if he could do anything else interesting with it. After a bit of time spent in the kitchen, he came out with this beautiful plate of Balsamic Braised Endive, accented with toasted pine nuts for good measure. It was absolutely delicious. Keith loves the simplicity of Italian cooking, and he was inspired by one of our favorite brussel sprout recipes when he crafted this dish. It is so easy to make that I may even be able to do it, and the flavors are out of this world. The balsamic vinegar adds just the right amount of sweet and tangy to this bitter leaf, and the addition of toasted pine nuts truly makes this “Jackie friendly”. It may not be bread and cheese, but I could cozy up to this braised endive dish quite happily.
- 4 heads Belgian endive
- 2 tbsp olive oil
- 1 clove garlic
- 2 tbsp balsamic vinegar
- ¼ pine nuts
- 1 tbsp chopped chives
- Wash and clean endive. Clip stalk end and quarter the endive lengthwise.
- In a small sauté pan, toast pine nuts over medium heat tossing regularly until slightly browned. Remove from heat and set aside.
- In a large sauté pan, add olive oil and heat over medium heat.
- Add one whole clove of garlic and place endive in pan (cut side down) and cook for about 5-7 minutes, turning endive as needed until all endive is slightly browned.
- Remove from pan and place on serving plate. Sprinkle with pine nuts and chopped chives.
- Drizzle with balsamic vinegar and serve warm.
- Salt and pepper as desired.