This dish is easiest to serve as a first course salad, as the cooked endive is too soft to pass as finger food. The pleasant bitterness in endive is contrasted perfectly with the sweet honey and walnuts. Make sure to finish the dish with a sprinkle of sea salt, as it really brings out the flavor. NOTE: If you use 6 endive, you'll need at least a 12-inch skillet. 4 endive will fit in a slightly smaller skillet.
Take the first layer of leaves off the endive and discard.
Cut the endive lengthwise into quarters, removing as much of the bitter inner core as possible (without releasing the leaves).
In a large pan, melt 2 tablespoons of butter over medium heat and lay endive in one even layer.
Sprinkle walnuts on top.
Cover the pan with a lid and cook for five minutes. While the endive is cooking, melt the remaining butter with the honey and thyme, either in the microwave or on the stove.
Turn the endive over and drizzle the butter and honey mixture on top.
Cover again for another five minutes.
Remove lid and sauté 3-5 minutes more so the endive becomes slightly browned and caramelized.
Sprinkle with sea salt and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (162g)|
|Recipe Makes: Servings|
|Calories from Fat: 663 (77%)|
|Amt Per Serving||% DV|
|Total Fat 73.7g||98 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 18.7g|
|Polyunsanturated Fat 43.8g|
|Cholesterol 0mg||0 %|
|Sodium 3492mg||120 %|
|Potassium 670mg||18 %|
|Total Carbohydrate 35.6g||10 %|
|Dietary Fiber 8.6g||35 %|
|Sugars, other 27g|
|Protein 30.1g||43 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 857
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