Pan Seared Endives | thehealthyfoodie.com

Today I give you a super quick and simple, yet unbelievably elegant and sophisticated looking side dish recipe. We’re talking Pan Seared Belgian Endives and Radicchio with a beautiful Maple Pecan and Bacon Crumble. Indeed, this dish comes together in minutes and is soooo tasty, you’re gonna want to serve it over and over again.

Endives are super delicious eaten raw, but they tend to be a little bit on the bitter side, which some people don’t really appreciate. If you are one of those people, there is a very simple solution to that problem; when you cook them, endives lose pretty much all of their bitterness. They become super mild and almost creamy in flavor, while their texture is what I would call soft, tender yet refreshingly crunchy.

Radicchio, on the other hand, is a whole ‘nother story. It is bitter in its raw state and remains bitter even after it’s been cooked. But in a good way, though… In a good way. At least, I know I’m a fan. Plus, I find endives and radicchio go incredibly well together.

If you’ve never tried them before, this would be the perfect opportunity. Hey, could you possibly not like a dish that’s been cooked in bacon fat and that’s got crispy bacon and candied maple pecans sprinkled all over it?

I thought not…

Pan Seared Belgian Endives | thehealthyfoodie.com

Take a large, heavy skillet out of the cupboard and place it over medium heat. Add the bacon to the pan and cook it until it gets nice and crispy.

While the bacon is cooking, trim the ends off the endives and radicchio, being careful to remove as little as possible so the leaves stay attached to the core and the veggies remain intact. An eighth of an inch should do the trick; You only want to remove the brown, dried out part. Then, cut the endives in half lengthwise and the radicchio in 4 quarters.

Pan Seared Belgian Endives | thehealthyfoodie.com

Remove the bacon to a plate with a slotted spoon, leaving the fat in the skillet.

No need to use paper towels to absorb the excess fat… that won’t be necessary. What you do need to do, though, is put that plate away, as far from your eyes and fingers and mouth as you possibly can. Put it in the pantry, make sure that you can’t see it. You need to forget about it for now; You don’t want to end up having to cook 2 more slices later, do you? Or even 4, for that matter…

Pan Seared Belgian Endives | thehealthyfoodie.com

Now place the endives and radicchio cut side down into the pan and cook them for 3 to 4 minutes, until the vegetables start to crisp up and turn nice and golden brown.

Pan Seared Belgian Endives | thehealthyfoodie.com

Carefully flip the endives and radicchio with kitchen tongs; drizzle with 2 tablespoons of maple syrup and sprinkle generously with salt and pepper.

Continue cooking for an additional 2 to 3 minutes, until the vegetables are soft and tender and then remove to a serving platter.

Pan Seared Belgian Endives | thehealthyfoodie.com

Deglaze the pan with the remaining tablespoon of maple syrup and white wine vinegar then add the chopped pecans and continue cooking until the syrup thickens, which will only take a few seconds to a minute.

Pan Seared Belgian Endives | thehealthyfoodie.com

Pour that right over the reserved vegetables, sprinkle with the reserved crispy bacon and serve immediately with your favorite protein.

Pan Seared Belgian Endives and Radicchio with Maple Pecan and Bacon Crumble
 
Serves: Serves 4
Ingredients
Instructions
  1. Trim the ends off the endives and radicchio, being careful to remove as little as possible so the leaves stay attached to the core and the veggies remain intact. An eighth of an inch should do the trick; You only want to remove the brown, dried out part. Cut the endives in half lengthwise and the radicchio in 4 quarters.
  2. Set a large, heavy skillet over medium heat and cook the bacon until it gets nice and crispy, then remove it to a plate with a slotted spoon, leaving the fat in the skillet.
  3. Place the endives and radicchio cut side down into the pan and cook for 3-4 minutes, until the vegetables start to crisp up and turn nice and golden brown.
  4. Carefully flip the endives and radicchio with kitchen tongs, dribble with 2 tablespoons of the maple syrup and sprinkle generously with salt and pepper. Continue cooking for an additional 2 to 3 minutes, until the vegetables are soft and tender. Remove to a serving platter.
  5. Deglaze the pan with the last tablespoon of maple syrup and white wine vinegar then add the chopped pecans and continue cooking until the syrup thickens, which will only take a few seconds to a minute.
  6. Pour that over the reserved vegetables, sprinkle with the reserved crispy bacon and serve immediately with your favorite protein.
Nutrition Information
Serving size: NF based on 1 of 4 servings

Pan Seared Belgian Endives | thehealthyfoodie.com