Braised Belgian Endive
At a Glance
- Prep
- 10 minutes
- Cook
- 15 minutes
- Total
- 25 minutes
- Servings
- 6 serving(s)
Categories
- Side Dish
- Vegetable
- Canadian
- Stove Top
- Easy
Allergens
- Milk
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Endive makes a lovely salad or cooked like this recipe. I love a variety of vegetables and this is one I enjoy making. Cook longer or less depending on your personal taste. Use fresh herbs if they are available increase herbs to 3 tbsp if you use fresh and chop finely.
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Equipment
Skillet with lid
Ingredients
- 6 Belgian endive, rinsed,patted dry and root end cut off (about 1 1/4 lbs)
- 1 1/2 tablespoons butter
- 1/2 teaspoon sugar
- 2 tablespoons fresh lemon juice
- 1/2 cup low sodium chicken broth
- 1 tablespoon dried herbs (oregano, basil, rosemary or marjoram)
- 1 tablespoon chopped fresh parsley
- pepper
Instructions
Melt the butter in a skillet over medium heat, let it get warm (melt) and add the endive (whole not leaves separated), sugar, lemon juice,& chicken stock.
Bring to a boil, cover pan and braise the endive for 3 minutes.
Turn 1/4 way round braise for 3 more minutes, turn a quarter again continue to brais for 3 minutes and then turn the endive to the last quarter and braise 3 minutes (a total of 12 minutes and braising all four sides).
Uncover the pan, raise heat to medium High.
Add herbs, parsley cook for an additional 2 minutes, pan juices should have reduced by about 2/3.
Serve ASAP.
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