Buttery Braised Endive

Name: Buttery Braised Endive
Yield: serves 4 to 6
Ingredients: 2 tablespoons unsalted butter, plus more for the baking dish and parchment; 4 to 6 Belgian endives, root ends intact, halved lengthwise; Juice of 1 lemon; 1 teaspoon sugar; 1/2 cup chicken stock (page 227) or low-fat, reduced-sodium chicken broth; Coarse salt and freshly ground black pepper; 1/2 cup finely grated Gruyère cheese (about 2 ounces); 1 cup fresh or panko (Japanese) breadcrumbs

December 9, 2011

Endive is a slightly bitter lettuce, but bitter isn’t necessarily bad; just consider it a vegetable for grown-ups. Our palate senses sour, salty, bitter, sweet, and umami (for more on umami, see page 239). When these flavors come together in balance, we perceive a dish to be delicious. Most Americans think of lettuce as a vegetable to be eaten raw. Europeans, however, prepare lettuce soups, as well as sauteed and braised lettuce. Step out of the box (or the salad bowl) and give this French version a try.

Recipe notes

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