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Ingredients
3 medium Belgian endives (about 3 ounces each), each cut in half
lengthwise and rinsed
1/2 cup water
1/4 tsp salt
1 ounce Jarlsberg or Swiss cheese,
shredded
Method
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In 8x8x2-inch microwavable baking dish
arrange endive halves, cut-side down; add water and slat.
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Cover with vented plastic wrap and
microwave on High (100%) for 4 minutes.
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Let stand for 1 minute; drain endives.
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Sprinkle endives with cheese and
microwave on High, uncovered, for 1 minute, until cheese melts.
Notes:
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The creamy white Belgian endive is
related to curly endive and escarole.
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Peak season is September through May.
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To store Belgian endive, wrap in a
paper towel and place in a plastic bag, or warp in wax paper or
aluminum foil.
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