Servings: 2

4 large Belgian endives (about 1½ pounds total), trimmed and halved lengthwise 4 large Belgian endives (about 1½ pounds total), trimmed and halved lengthwise
1 1/2 tablespoon extra-virgin olive oil (I use Kalamata EVOO) 1 ½ tablespoon extra-virgin olive oil (I use Kalamata EVOO)
½ teaspoon organic Herbs de Provence ½ teaspoon organic Herbs de Provence
1 teaspoon coarse sea salt 1 teaspoon coarse sea salt
½ teaspoon fresh coarsely ground black pepper ½ teaspoon fresh coarsely ground black pepper
⅓ cup no-chicken broth ⅓ cup no-chicken broth
1 tablespoon of Parmigiana (optional) * 1 tablespoon of Parmigiana (optional) *

Preheat the oven to 400 °F.
Trim the ends of the endive and remove any discolored outer leaves. Cut in half lengthwise, and season the cut side of the endive lightly with sea salt.
Melt the butter in a large cast-iron skillet over medium heat. Add the endive, cut side down, and cook until golden, 2 to 5 minutes. Place the endive, browned sides up, in a large, shallow baking dish.
Season lightly with sea salt and freshly cracked black pepper as needed. Cover tightly with foil and bake for 20 minutes, or until the endive are tender.
In the last 5 minutes of cooking time sprinkle with the Parmigiana if using.
Drizzle with the lemon juice and serve. Serve ASAP.

* Omitting the Parmigiana makes this a vegan side dish OR use vegan Parmigian substitute.  * Omitting the Parmigiana makes this a vegan side dish OR use vegan Parmigian substitute.