Best Sauteed Endives Endives Meuniere Recipes

SAUTéED ENDIVE WITH BALSAMIC BUTTER

Steps:

• Heat oil in a heavy skillet. Add endive halves, cut side down, and sear on medium-high heat for a couple of minutes per side, turning once, until golden brown but still somewhat firm in the middle. Salt to taste, transfer to a serving dish and tent with foil to keep warm.
• Simmer vinegar in a small saucepan for about a minute. Remove from heat and whisk in butter bit by bit. Whisk in sugar and, if desired, some salt and pepper.
• Drizzle some of the balsamic butter on endives, strew with marjoram and dust with pepper. Serve. Remaining balsamic butter can be refrigerated for future use.

EASY SOLE MEUNIERE

Steps:

• Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready
• Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
• Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.

BRAISED ENDIVE WITH CHESTNUTS IN BROWN BUTTER

Steps:

• Add 2 tablespoons butter to a cast-iron skillet over high heat and add the endives cut-side down. Sear until the bottoms are slightly charred, then add the remaining 4 tablespoons butter along with the chestnuts and sage leaves and cook until the chestnuts begin to brown. Finish with the sherry vinegar and season with salt and pepper. Remove from heat.
• Arrange the endives on a plate or platter charred-side up. Spoon chestnuts over the endives, then drizzle with the sauce. Serve immediately.

QUICK SAUTEED ENDIVE, ESCAROLE, AND FRISéE

Steps:

• Toss greens together, then divide into 2 batches.
• Heat 3 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then add 1 batch of greens, 1/2 teaspoon salt, and 1/40 teaspoon pepper and sauté, tossing with 2 wooden spatulas or tongs, until evenly wilted but still crunchy, about 2 minutes. Remove from heat and add 2 teaspoons lemon juice, tossing to coat. Transfer to a serving dish.
• Repeat procedure with remaining oil, greens, salt, pepper, and lemon juice.

SAUTEED ENDIVES (ENDIVES MEUNIERE)

Steps:

• Drain the endives well on absorbent paper towels.
• Heat two tablespoons of the butter in a heavy skillet large enough to hold the endives without crowding. Add the endives and cook, turning often so that they brown evenly all over, about five minutes.
• Transfer the endives to a warm serving dish. Melt the remaining butter in the skillet and cook it until it almost turns brown. Pour this over the endives. Sprinkle with parsley and serve.