This recipe is incredibly simple and in being so, is also incredibly good. I’ve been fortunate to receive several shipments of California endive, and fortunately, they last a good while in the refrigerator if stored properly. But I don’t like to let this fresh, healthy vegetable languish too long and I was racking my brains for something different to do with them. Of course, my brain went all fancy-schmancy, trying to think of gourmet dishes with lots of ingredients. But I have come to love endive for the simplicity of its flavour, the crispness, the slight bitterness, the nuttiness that comes out when it is cooked. I honestly can’t tell you the wherefors and the whys of how this recipe came to me. It just did, and I instantly recognized it as a good idea. Let’s face it, anything with browned butter is a good idea. And I just knew that the nuttiness of the sauce would complement the nuttiness of the caramelized endive.
The Results: Do I really need to give you a results section for this one? Really? Because as I said, anything with browned butter is a good idea. I’d bathe in browned butter if I could. But yes, this was an excellent, simple little dish and really a great way to showcase the caramelized endive. The sage got all nice and crispy, too, which was an unexpected bonus in my eyes. And oh, the browned butter. Really, it was heaven, picking up the endive with my fingers and practically sucking the sauce out from between the leaves. I could have eaten the whole recipe on my own. I didn’t offer it to my children at all, but my husband, who heretofore hasn’t been a huge fan of cooked endive, was fully enamoured of this recipe as well. A simple, fast, delicious side dish easy to make and immensely gratifying. Pair it with anything you want, I don’t care…just make it!
This is a sponsored post written by me on behalf of Discover Endive. All opinions expressed are mine.
Caramelized Endive with Brown Butter Sage Sauce
2 tablespoon olive oil
4 heads California Endive, halved lengthwise
Salt and pepper to taste
Brown Butter Sage Sauce:
3 tablespoon salted butter
8 to 10 fresh sage leaves
¼ cup freshly grated Parmesan cheese
For the caramelized endive, heat oil in medium skillet over medium high heat until shimmering. Place endive in skillet, cut-side down and cook until nicely browned, about 5 minutes. Carefully turn endive and cook another 2 to 3 minutes, until tender. Remove from skillet to a platter and tent with foil.
For the sauce, melt butter and in skillet over medium heat. Add sage and cook until butter is browned and fragrant and sage is crispy, 3 to 4 minutes. Drizzle over endive and sprinkle with grated parmesan. Serve immediately.