Guest guest Posted January 7, 2009 Report Share Posted January 7, 2009 Baked Endive 12 Belgian endive heads, 2 1/4 lbs. total salt to taste freshly ground black pepper to taste 6 tablespoons extra-virgin olive oil Heat the oven to 400 degrees. Trim then cut the endive in half lengthwise; wash and shake dry. Place the endive halves, cut-side down in a jellyroll pan. Add salt and pepper to taste and the oil, distributing it evenly. Bake the endive 10 minutes and turn, then bake it another 6 to 7 minutes and turn again. Cook it until its base feels tender when prodded with a fork, about 20 minutes longer. Allow it to settle a few minutes before serving. It is also good at room temperature. Makes 6 servings. Calories 126, Fat 12 g, Carbs 5 g, Sodium 230 g, Fiber 4.7 g. Quote Link to comment Share on other sites More sharing options...
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