Another SIBO discovery for me – eating salad warm will make it easier to digest. I have been working to make warm salad appetizing while sticking to the small list of veggies that get the green light to be eaten. Endives or hearts of romaine are wonderful roasted, grilled or pan charred.
I had eaten endive before in salads and thought it was a bit leathery, but it tastes wonderful in either of the following preparations, making for a great side dish. You can also grill it on the BBQ but I think these come out best. For romaine hearts I would reduce the cooking time by 3-5 minutes.
Coat sautee pan in olive oil. Cut bottom off and slice an entire endive in half long ways. Coat with oilve oil and salt and pepper to taste all over. Place flat half down in pan.
Cook on medium high heat for 8 minutes on each side until browned.
OR
Preheat oven to 375. Line a baking sheet with tin foil.
Cut bottom off and slice entire endive in half long ways. Coat with oilve oil and salt and pepper to taste all over. Place flat half down on baking sheet.
Roast for 20 minutes.
Pan roastes endive
Roasted endive with eggs and veggies