Braised Endives

Name: Braised Endives
Yield: makes 4 servings
Ingredients: 2 tablespoons butter or extra virgin olive oil; 4 Belgian endives, trimmed; Salt and black pepper to taste; 3/4 cup chicken or vegetable stock, preferably homemade (page 160 or 162), white or red wine, or water; Fresh lemon juice to taste

December 14, 2011

Endives have a couple of things going for them: they’re grown inside (mostly in the dark, so they stay white), so they’re fresh all year round; they have great form and nice crunchy texture; they are unusually bitter, but in a pleasant way. Cooked—especially with good stock—they are elegant and delicious. Other vegetables you can prepare this way: leeks (split and washed), romaine lettuce (quartered, the long way), or any root vegetable—especially carrots.

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