I had only ever heard of endives on a cooking show. It wasn’t an ingredient that my momma ever used in her southern cooking. And I’m almost certain that neither of my grandmothers did either. I have no idea where it originated, nor do I know if it was even around when they were in their prime cooking years. I do know that we were at Trader Joe’s and I saw a package of 3 that was very reasonably priced, and decided to grab them. I had no idea how to cook it, so I went on the great wide internet search the night I had planned on preparing them.
We love grabbing ingredients that we’ve seen on Chopped, or Top Chef. (currently obsessed with that show, and can’t wait until the next season airs) It’s fun to taste new flavors, and cook with new ingredients. I have told Zack on more than one occasion that I would love to play Chopped at home, and have him go and buy a few mystery ingredients, and let me figure out something. I think it would be fun and really get my creative juices flowing.
When watching Chopped on tv, I almost always come up with an idea that I would have done, and fuss when a chef does something completely crazy that doesn’t turn out. I’m like “well you should have went with _______.” That is one show that I would love to be on one day. Then I remember I’m not trained, other than through trial and error, I never make dishes look all that great by drizzling this and that all over the plate (those bread crumbs on the plate, well they happened as I was plating up), and there is no way that I can make a gastrique if I’ve been given alcohol and a crazy hard candy. Even though I would try my hardest because it sounds like a really cool sauce. I also would be able to make pasta out of a loaf of bread or a dough from a box of cereal. <— I pay plenty of attention, they just don’t give instructions.
Back to these endives….They really remind me of possibly roasted romaine lettuce. Although I’ve never roasted the lettuce, I believe that this is what it would taste like. They were good. Kelsie wasn’t fond of them, but she very rarely eats something like this. The other three of us loved them. Too bad they don’t carry them closer than the two hour drive to Trader Joe’s. Oh well, I’ll just have to pick up more when we are there again.
On to our delicious roasted endives recipe….
- 4-5 endives
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons minced thyme you can use fresh or dry
- 4 tablespoons bread crumbs
- 1/2 tablespoon butter
- In a small pan heat 1/2 tablespoon butter over medium-high heat until melted.
- Add your bread crumbs to the melted butter, cook until your bread crumbs are slightly toasted (golden brown), giving it a good toss every now and then.
- Preheat your oven to 425 degrees.
- Remove a couple of outer leaves from the endives if they are damaged, rinse them well, and pat dry.
- Slice the endives in half, length-wise.
- Toss in a large bowl with 2 tablespoons of olive oil, salt, and pepper.
- Place in a baking dish, sliced sides facing up, and roast for 15 to 20 minutes until they are tender and starting to turn golden brown.
- Heat remaining tablespoon of olive oil in a small skillet, or toss in the microwave for a quick minute.
- Toss the thyme in the heated oil and drizzle over the top of the roasted endives.
- Sprinkle with the toasted bread crumbs.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 111 Total Fat: 9g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 4mg Sodium: 327mg Carbohydrates: 8g Net Carbohydrates: 0g Fiber: 2g Sugar: 0g Sugar Alcohols: 0g Protein: 2g
recipe was adapted from Naturally Ella.