Baked Endive

Photo: flickr user adactio

Ingredients

12 Belgian endive heads - (2 1/4 lbs total)

Salt to taste

Freshly-ground black pepper to taste

6 tablespoons extra-virgin olive oil

Preparation

Heat the oven to 400 degrees.

Trim then cut the endive in half lengthwise; wash and shake dry. Place the endive halves, cut-side down in a jellyroll pan. Add salt and pepper to taste and the oil, distributing it evenly.

Bake the endive 10 minutes and turn, then bake it another 6 to 7 minutes and turn again. Cook it until its base feels tender when prodded with a fork, about 20 minutes longer. Allow it to settle a few minutes before serving. It is also good at room temperature.

This recipe yields 6 servings.