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Chapter: Vegetable Recipes: Greens
Section: Endive
Recipe: Braised Endive

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Braised Endive
6 heads endive
olive oil
Chicken stock
Salt and pepper

Trim 6 endives and slice them in half lengthwise. Season well with salt and
freshly ground pepper.

In a heavy-bottomed skillet, heat some olive oil and brown the cut side of
the endives over a high flame. Do this in batches, adding oil each time.
The pan will brown, which is fine - just don't allow it to blacken; if it
does, wash it out before the next batch.

Place the endives, brown side up, in a gratin dish just large enough to
hold them in a single layer. Pour chicken stock into the dish to a depth of
1/2 inch. Cover tightly and bake in a preheated 400F oven for 20 minutes
or until quite tender. Serves 6.

Chef's Notes:

For a richer, more savory version, the halved endives can be wrapped in
thinly sliced pancetta or bacon before browning. This requires a slower
flame and browning on both sides. The oil will still be needed to keep the
meat from sticking. This makes a fine first course all by itself, or it can
be a delightful accompaniment to roasted or grilled meats and birds.

Contributed by: Alice Waters, Chez Panisse
Adapted from: Endive.com
section picture
Jo De Vulder / 123RF Stock Photo 8479240