High Protein Grilled Endive with Lemon and Parmesan
Elevate your side dish game with this *High-Protein Grilled Endive with Lemon and Parmesan*, a sophisticated recipe that's as nourishing as it is delicious. This dish combines subtly smoky grilled Belgian endives with creamy cannellini beans for a hearty boost of plant-based protein. A drizzle of garlicky olive oil infuses the endives with rich flavor, while freshly squeezed lemon juice and zest brighten the plate with a tangy zing. Shaved Parmesan melts slightly over the warm ingredients, adding a savory depth, and a sprinkle of fresh parsley ties it all together. Perfect as a light lunch, dinner side, or vegetarian entrée, this quick-to-make recipe (just 30 minutes total!) caters to health-conscious foodies without sacrificing elegance or taste. Serve it warm and watch your guests savor every bite of this vibrant, protein-packed creation.
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Recipe Information
Ingredients
- 4 whole Belgian endives
- 2 tablespoons Olive oil
- 1 whole Lemon
- 50 grams Parmesan cheese
- 400 grams Cannellini beans
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 cloves Garlic
- 2 tablespoons Fresh parsley
- 100 milliliters Water
Instructions
Preheat your grill to medium-high heat.
Rinse the endives under cold water and pat them dry with paper towels. Cut each endive in half lengthwise.
Peel and mince the garlic cloves.
Open the can of cannellini beans and rinse them thoroughly with water. Set aside.
In a small bowl, combine olive oil, minced garlic, salt, and black pepper. Mix well.
Brush the cut side of each endive half with the garlic-olive oil mixture.
Place the endives on the grill, cut side down, and cook for about 5-7 minutes until they are tender and have nice grill marks.
While the endives are grilling, zest the lemon and juice half of it. Set aside the zest and juice separately.
Once the endives are done, remove them from the grill and place on a platter.
In a medium pan over medium heat, add the rinsed cannellini beans with 100 ml of water and lemon juice. Heat for about 3 minutes or until warm.
Arrange the warm cannellini beans around the grilled endives.
Shave the Parmesan cheese over the endives and beans.
Sprinkle the dish with lemon zest and fresh parsley.
Finish by adding an extra splash of olive oil and a sprinkle of salt and pepper to taste.
Serve warm and enjoy your high protein grilled endive with lemon and parmesan!
Nutrition Facts
Calories |
845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 56% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 2664 mg | 116% | |
| Total Carbohydrate | 76.7 g | 28% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 3.3 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 683 mg | 53% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2075 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
