Belgian Endive

Say what?

Endive is pronounced on-deev and it is not found in the wild at all, it is grown in highly controlled artificial greenhouses.

Scallops and Belgian Endive

2 chopped shallots
2 chopped garlic cloves
3 tablespoons vegetable or olive oil
1 pint cherry tomatoes, cut in half
1 pinch of each of basil, marjoram, thyme, and oregano
4 Belgian endives, cut up
1 1/2 pounds fresh bay scallops
Splash of sherry
2 tablespoons margarine
Your choice of cooked pasta
Basil sprigs as a garnish

Stir fry the shallots and garlic the oil until the shallots just turn translucent. Add 3 of the endives (save one for later) along with the tomatoes, scallops, spices, sherry, and margarine. Saute for about 5 minutes or until the scallops are done (don't overcook them). Remove from heat and mix in the remaining endive. Serve over pasta and garnish with basil.

Braised Belgian Endive

8 cored heads of Belgian Endive
2 tablespoons margarine
3 tablespoons of lemon juice
1/2 teaspoon salt
1 tablespoon sugar

Saute the endives in the margarine in a shallow pan over a hot stove. Cook them for about 90 seconds on each side. Add the remaining ingredients and simmer for 25 to 30 minutes. Serve with red meat, game, poultry, or veal.