ENDIVES BRAISED IN BROTH WITH PARMESAN
Grown indoors in the dark, endives are among the perfect winter vegetables, usually used in salads but also lovely when cooked. This simple gratin benefits from good, dark stock, but the addition of Parmigiano-Reggiano will cover you if you resort to canned stock.
Yield makes 4 servings
Number Of Ingredients 4
Steps:
- Remove just a couple of the outer leaves from each of the endives; rinse them and put them in a skillet in one layer. Add the stock and sprinkle with salt and pepper. Cover and cook over medium heat until tender, 20 to 30 minutes. Preheat the broiler.
- Cover the endives with the cheese and run under the broiler, just long enough to slightly brown the cheese. Serve with a slotted spoon.
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