The Everyday Chef: Braised Endive
Andrew Dole, RDN, CEC
Everyday Chef, Fruits & Veggies—More Matters
Endive … it’s bitter, bruises easily, and usually not the first choice as a vegetable. But braised, this beautifully shaped gem makes a satisfying, savory side dish. Check out this simple, yet impressive caramelized dish that’s ready in 30 minutes or less.
Braised Endive Recipe
| Ingredients Endive, trimmed and halved Lemon White Wine Stock or Water Grapes, halved Sugar Flat Leaf Parsley, chopped EVOO Salt & Pepper |
Quantity 3-5 each 1 each ¼ Cup ½ Cup ½ Cup 1 Tsp 1 Tbsp 1 Tbsp to taste |
Procedure
1. Place endive cut side down into sauté pan.
2. Add white wine, stock, squeeze of lemon, salt & pepper to endive.
3. Bring to simmer. Reduce heat. Cover with lid. Continue simmering 15-20 minutes or until endive are tender.
4. Remove lid. Increase heat and reduce liquid till almost gone.
5. Remove pan from heat. Plate and garnish.
6. Garnish- with halved grapes, chopped parsley, EVOO.
Taking this recipe to the next level with a hard pan sear:
After braising, pat dry. Bring sauté pan to med/high heat. Add ½ Tbsp canola oil and place braised endive cut side down. Pan sear until caramelized and warmed through.
Photo Credit: Andrew Dole
