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.
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.