The Belgians have invented some great foods: waffles, miniature cabbages, beer that tastes like champagne, and Belgian endive. Fully grown, endive is a curly, dark green, bitter leaf. But, over a century ago, a Belgian farmer mixed up his endive and asparagus and instead covered his endive crop with dirt to prevent photosynthesis in order to produce white asparagus. Instead he produced a new food: white endive…and they taste much better than white asparagus.

Usually Belgian endive is served raw in salads where it is bitter and crunchy. The French like to wrap each endive in ham, cover with bechamel sauce and cheese, and bake. I love to brown the endive and then slowly braise in the oven until the inside is creamy. The tang of endive is a wonderful taste paring with rich meats.

Caramelized Belgian Endive

• 6 Belgian endive
• 1/2 cup butter
• salt and pepper

In a fry pan, melt the butter and place the endive. Season with salt and pepper. Cover and place in a 325-degree oven. Cook for 2 hours, more or less. After one hour, turn each endive over to brown the other side.