Baked Endive (aka Chicoree)

David brought home some endive this week because he knows Laura loves it. In German, it's called chicoree. Usually I peel off the leaves one by one and use each leaf as a mini scoop with a dollop of some cheese mixture on the scoop-y end. Blue cheese and walnut. Smoked salmon. Parmesan and vinaigrette tomatoes. Herbed goat cheese. The sky's the limit.
When Laura suggested baking the endive, I was skeptical. Baked lettuce? Didn't seem like a good idea to me. 
Turns out I was wrong. Laura was right. These things are incredible. And so easy to make. Cut them in half, sprinkle parmesan cheese on top and bake them.  Laura bakes hers for about 10 minutes at 375º. I threw them in the oven with some fish and forgot about them, so they cooked for more like 20 minutes. But they were still awesome.

Slice the endive/chicoree lengthwise.

Grate some good quality parmesan cheese.

Arrange the endive, flat side up, on a lightly oiled baking dish.
Sprinkle the parmesan cheese over the top. Bake 10-20 minutes. Enjoy.