Nutmeg Spiced Endives steam until silky in the Instant Pot, then get tossed with olive oil, fresh nutmeg, and chives while still warm. The spice rounds out endive's natural bitterness in the loveliest way. It is an elegant side that barely asks anything of you.
Preparation Time: 10 minutes Cooking Time: 10 minutes Servings: 4
Ingredients
- Endives: 4 whole endives, trimmed and halved (approx. 14.1 oz / 400g)
- Water: 1 cup (8 fl oz / 240g)
- Nutmeg: 1 tsp. (0.07 oz / 2.1g) ground nutmeg
- Chives: 1 tbsp. (0.1 oz / 3g) fresh chopped chives
- Olive Oil: 2 tbsp. (1 fl oz / 28g) extra virgin olive oil
- Salt: 0.1 tsp. (0.02 oz / 0.6g) fine sea salt (or to taste)
- Black Pepper: 0.1 tsp. (0.01 oz / 0.2g) freshly ground black pepper (or to taste)
Step-by-Step Directions
- Pour 1 cup (8 fl oz / 240g) of water into the inner pot of your Instant Pot and place the steamer basket directly over the water.
- Place the 4 trimmed and halved endives (approx. 14.1 oz / 400g) evenly inside the steamer basket.
- Seal the Instant Pot lid tightly and ensure the pressure valve is set to the sealing position.
- Set the Instant Pot to cook on manual mode at High pressure for exactly 10 minutes.
- Allow the pressure to release naturally for 10 minutes once the cooking cycle is complete, then carefully remove the lid.
- Transfer the steamed endives to a serving platter and toss them gently with 0.1 tsp. (0.02 oz / 0.6g) salt, 0.1 tsp. (0.01 oz / 0.2g) black pepper, 1 tsp. (0.07 oz / 2.1g) ground nutmeg, 2 tbsp. (1 fl oz / 28g) olive oil, and 1 tbsp. (0.1 oz / 3g) chopped chives.
- Serve the dish fresh immediately and enjoy!
Nutrition Information (Per Serving)
- Calories: 63 kcal
- Total Fat: 7.2g (0.25 oz)
- Protein: 0.1g (0 oz)
- Fiber: 0.1g (0 oz)
Chef's Pro Tips
To ensure your Nutmeg Spiced Endives come out perfectly tender and flavorful every single time, keep these professional kitchen tips in mind:
- Freshly Grate Your Nutmeg: While pre-ground nutmeg is convenient, investing in whole nutmeg and grating it fresh over your cooked endives releases essential oils that provide a far superior, warmer, and more complex flavor profile.
- Tame the Bitterness: Endives have a natural, sophisticated bitterness. If you prefer a milder flavor, carefully carve out the small, dense cone at the core of the base before steaming, and add a tiny splash of fresh lemon juice when tossing them with the olive oil.
- Add a Finishing Sear: For an elevated texture and a beautiful caramelized presentation, heat a cast-iron skillet over medium-high heat. After steaming the endives in the Instant Pot, quickly sear them cut-side down for 1-2 minutes before tossing them in the nutmeg and chive seasoning.
Frequently Asked Questions (FAQ)
Can I make Nutmeg Spiced Endives without an Instant Pot? Yes, absolutely! If you do not have an Instant Pot, you can use a traditional stovetop steamer. Bring an inch of water to a boil in a pot, insert a steamer basket with the halved endives, cover, and steam for about 12 to 15 minutes until they are fork-tender. Proceed with the seasoning steps as written.
How do I store and reheat leftover Nutmeg Spiced Endives? You can store any leftover cooked endives in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in a skillet over low heat with a tiny splash of water or olive oil until heated through to preserve their delicate texture.
Are Nutmeg Spiced Endives good for meal prep? While you can prepare them ahead of time, Nutmeg Spiced Endives are truly at their best when served immediately after cooking. The delicate leaves can become overly soft if sitting in their juices for too long. If you are prepping ahead, slice the endives and measure your spices in advance to save time.
What main courses pair best with this endive recipe? This elegant, low-calorie side dish pairs beautifully with rich, savory mains. Serve your spiced endives alongside roasted pork tenderloin, grilled salmon, or a creamy mushroom risotto. The earthy nutmeg and crisp chives cut through rich flavors perfectly.
Pro Tips
- Grate whole nutmeg over the hot endives instead of using pre-ground. The heat releases its essential oils and the flavor is noticeably warmer and more complex.
- If you prefer a milder flavor, carve out the small dense cone at the base before steaming. A few drops of lemon juice tossed in with the olive oil softens the bitterness further.
- For a caramelized finish, sear the steamed halves cut-side down in a hot cast-iron skillet for 1 to 2 minutes before dressing them.
- Give the pressure a full 10-minute natural release after the 10-minute cook. That gentle finish keeps the leaves tender instead of tough.
- Leftovers keep 2 days in the fridge. Serve them chilled with the nutmeg dressing or rewarm them briefly in a skillet.
Frequently Asked Questions
Are nutmeg spiced endives keto-friendly?
Very. Each serving is about 63 calories with 7.2 g of fat and almost no protein or carbs, so they sit lightly on any keto plate. The macros come almost entirely from the olive oil.
Can I make these endives ahead of time?
Steam the endives up to a day ahead and keep them plain in the fridge. Toss them with the nutmeg, oil, and chives just before serving so the fresh herb flavor stays lively.
Can I cook the endives without an Instant Pot?
Steam the trimmed halves in a covered steamer basket over simmering water until a knife slides through easily, then dress them exactly the same way with nutmeg, olive oil, and chives.
What can I use if I cannot find endives?
Radicchio or Belgian endive hearts steam the same way and keep the carb count just as low. Blanch a minute or two longer to soften their sharper bite.
Recipe card below.
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Ingredients
Method
- Pour 1 cup (8 fl oz / 240g) of water into the inner pot of your Instant Pot and place the steamer basket directly over the water.
- Place the 4 trimmed and halved endives (approx. 14. 1 oz / 400g) evenly inside the steamer basket.
- Seal the Instant Pot lid tightly and ensure the pressure valve is set to the sealing position.
- Set the Instant Pot to cook on manual mode at High pressure for exactly 10 minutes.
- Allow the pressure to release naturally for 10 minutes once the cooking cycle is complete, then carefully remove the lid.
- Transfer the steamed endives to a serving platter and toss them gently with 0. 1 tsp. (0. 02 oz / 0. 6g) salt, 0. 1 tsp. (0. 01 oz / 0. 2g) black pepper, 1 tsp. (0. 07 oz / 2. 1g) ground nutmeg, 2 tbsp. (1 fl oz / 28g) olive oil, and 1 tbsp. (0. 1 oz / 3g) chopped chives.
- Add a Finishing Sear: For an elevated texture and a beautiful caramelized presentation, heat a cast-iron skillet over medium-high heat.
- After steaming the endives in the Instant Pot, quickly sear them cut-side down for 1-2 minutes before tossing them in the nutmeg and chive seasoning.
