Braised Belgium Endive with Blood Oranges and Pomegranate
You’ll love this braised Belgium endive as it's bathing in the sweet juicy awesomeness of blood oranges and pomegranates – let's balance its edgy bitter flavor.
Course
Side Dish
Category
Mediterranean
Prep Time10minutes
Cook Time15minutes
Total Time25minutes
Servings4
Calories259kcal
AutorElle
Ingredients
3-4heads Belgium endive,halved lengthwise
1tablespoonextra-virgin olive oil
¼cupwater(60 ml)
2blood oranges,peeled and segmented
chives,garnish
shaved parmesan,for serving
For the dressing:
seeds from 1 pomegranate
6tablespoonsextra-virgin olive oil
1tablespoonlemon
pinchof cane sugar
sea salt and freshly ground pepperto taste
Method
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!