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Author Notes: I served this tender, cream-laden endive with Progresso's Vegetable Classics Lentil soup, but you can use just about any hearty, vegetable-based soup you like. Whatever you do, be sure to spoon some of the dish's leftover cream onto the top. It adds richness and ties the two together. —amber wilson | for the love of the south
- 4 Belgian endive
- 3 tablespoons unsalted butter
- 3/4 cup heavy whipping cream
- 1 garlic clove, thinly sliced
- 2 rosemary sprigs
- Sea salt and black pepper, to season
- 2 teaspoons lemon juice
- Preheat the oven to 400 °F.
- Trim the ends of the endive and remove any discolored outer leaves. Cut in half lengthwise, and season the cut side of the endive lightly with sea salt.
- Melt the butter in a large cast-iron skillet over medium heat. Add the endive, cut side down, and cook until golden, 2 to 5 minutes. Place the endive, browned sides up, in a large, shallow baking dish. Add the cream, garlic, and rosemary sprigs to the dish. Season lightly with sea salt and freshly cracked black pepper. Cover tightly with foil and bake for 20 minutes, or until the endive are tender. Drizzle with the lemon juice and serve.
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