Roasted Endive Fronds with Coarse Salt

Several heads of white Endive (one to two per person)
Olive oil
Coarse sea salt

Preheat oven to 400 degrees F.

Core several endives and remove the "fronds," or individual leaves; discard the cores.

Arrange the endive fronds on a nonstick baking sheet, in a single layer, not overlapping. Be sure to leave a little bit of space in between each.

Dot with olive oil and sprinkle with coarse sea salt.

Bake for about 10 minutes, or until the endive fronds are wilted and somewhat tender and the edges are lightly crisped and browned in places.

Serve right away-divine as a side dish to roast chicken.

Contributed by: Marlena Spieler, Food Writer and Broadcaster
Adapted from: Endive.com