In the serene Belgian countryside, where the fields are dotted with the vibrant greens of vegetable farms, lived a farmer named Henri. Henri was renowned for his endives, a cherished staple in Belgian cuisine, grown with care and tradition passed down through generations. However, his daughter, Clara, embarked on a ketogenic lifestyle, pushing the boundaries of traditional cooking in their household.
Seeking to support Clara while honoring his heritage, Henri experimented in the kitchen, marrying the rustic charm of Belgian cooking with the principles of keto eating. He chose his finest endives, roasting them with a generous drizzle of olive oil and a sprinkle of sea salt flakes to enhance their natural bitterness with a crisp, savory edge. A splash of Pinot Grigio added a subtle acidity, transforming the dish into a sophisticated yet simple delicacy.
Garnished with sprigs of thyme from the garden, Henri’s Completely Keto Roasted Endives not only delighted Clara but also introduced a new tradition into their home. This dish became a testament to their shared journey, blending the past and the present, and proving that even the most traditional ingredients could be reimagined into something uniquely delicious and health-conscious.
Ingredients
- 1 Pound Endives
- 1 Tsp sea salt flakes
- 1/2 Cup olive oil
- 1/4 Cup Pinot Grigio
- 4 sprigs of thyme or parsley optional for garnish
Instructions
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Preheat oven to 400
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Rinse endives and cut into halves in length
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Arrange spears cut side up in a shallow baking tray, only big enough where they sit together nice and snugly
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Sprinkle with salt flakes, olive oil and wine
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Turn spears over and then bring back to cut side up before placing in the oven
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Roast for 30 minutes
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Remove from oven and allow to sit in oven tray 10 minutes before serving
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When serving place spears on plate and pour juice over
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Garnish with small pieces of thyme or parsley if desired
