BRAISED ENDIVES

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Braised Endives image

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.

Yield makes 4 servings

Number Of Ingredients 5

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

Steps:

  • Preheat the oven to 350°F. Put the butter in a flameproof casserole or an ovenproof skillet with a lid over medium heat. When the butter melts, add the endives, along with a sprinkling of salt and pepper. Add the stock, cover, and bring to a boil.
  • Put the dish in the oven and cook for 30 to 40 minutes, until the endives are very tender and almost-but not quite-falling apart. (You can prepare the dish to this point, let sit for up to an hour, then reheat in the oven.) Sprinkle with a little lemon juice and serve.
  • Add 1/4 cup minced bacon or prosciutto along with the stock.

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