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Belgian Endive au Natural

Belgian Endive au Natural is truly a simple recipe. It is not the easiest vegetable to find here in the South, but this slightly bitter, hearty vegetable is worth trying.

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 2 people
Author: Marinka


  • 1.5 pounds Belgian Endive
  • 2 tablespoons bread crumbs
  • 1 tablespoon butter


  • Clean the Belgian endive: Cut off the bottom of the head, but make sure not to cut too high up. The bottom is keeping the leaves together. Cutting too high, you will lose a lot of leaves.
  • You see a lighter core; this is the most bitter part of the vegetable. Take that core out, by using a small knife and carve at the outer edge of the core, cutting out a cone of about 1-1.5 inches in length (all depending on the size of the endive).
  • Wash the endive carefully, you want to keep the head intact.
  • Transfer endive to a pan with water and salt and cook, covered, for about 20-25 minutes. The thinner the head the shorter the cooking time.
  • Transfer cooked endives to a colander and drain well, discard the liquid.
  • Place the vegetables in a dish and sprinkle with bread crumbs and melted butter or bread crumbs and grated cheese.
  • Place dish under a broiler for a few minutes to roast the bread crumbs or melt the cheese.


Calories: 147kcal | Carbohydrates: 20g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 129mg | Potassium: 737mg | Fiber: 10g | Vitamin A: 5.5% | Vitamin C: 11.5% | Calcium: 8.3% | Iron: 7.2%