If you’re a lover of Belgium endive and it’s pleasantly bitter flavor, then you are in luck! You’ll love it braised and bathing in the sweet juicy awesomeness of blood oranges and pomegranates — both of which help balance out its edge. This side dish has a fantastic array flavors, colors and textures — perfect for pulling us out of the doldrums of winter. Plus it’s chocked full of vitamins A, B complex, C and beta-carotene which boosts you immune system booster exactly when you need it — during winter months!
Braised Belgium Endive is also delicious!
By the way, have a headache or muscle cramping? Well, one head of endive has more than 50% the amount of potassium found in a banana! Okay, there is some controversy around bananas and headaches, but muscle spasms are definitely a symptom of low potassium. I don’t know if it works for everyone, but I swear eating a banana (albeit a greenish banana) has always cured these type of ailments for me. Ask any runner, pretty sure they’ll agree. So, let’s give it up for endive as well!
Braised Belgium Endive with Blood Oranges and Pomegranate
- 3-4 heads Belgium endive, halved lengthwise
- 1 tablespoon extra-virgin olive oil
- ¼ cup water (60 ml)
- 2 blood oranges, peeled and segmented
- chives, garnish
- shaved parmesan, for serving
For the dressing:
- seeds from 1 pomegranate
- 6 tablespoons extra-virgin olive oil
- 1 tablespoon lemon
- pinch of cane sugar
- sea salt and freshly ground pepper to taste
In a large skillet bring the olive oil and water to a simmer over medium heat.
Add endives in a single layer to the pan and braise, turning occasionally, until the cores start to give way when pierced with a knife, about 8 minutes.
Increase heat to medium high and cook, turning occasionally, until the endives are slightly golden brown, about 5 minutes more.
Meanwhile, in a medium saucepan, heat olive oil over medium heat, add the pomegranate seeds and sauté for 1 minute. Add the lemon juice, salt, pepper, and sugar. Set aside and let cool to for a moment.
Transfer the endive to a serving platter, top with the orange segments and spoon over the pomegranate dressing. Garnish with the chives and parmesan. Season with sea salt and pepper. Enjoy!
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