Vegetables

Braised Endives

  • 4 to 8 heads (1 1/2 lb) Belgian endive
  • 2 tablespoons Butter
  • ~ Juice of 1/2 lemon or lime
  • 1/2 teaspoons Sugar
  • 1/2 cups Cold water
  • ~ Salt & freshly ground black pepper

    • The two basic and most desirable qualities in food are flavor and texture. Onevegetable that yields a fascinating, different and admirable combination of both is endive, that white, pointed member of the chicory family that is a specialty of Belgium.

    Endive is most commonly thought of as an ingredient for the saladbowl! (and its eminence and elegance in that uncooked state is not to be disputed). But it is also, to my taste, one of the finest of cooked vegetables when braised. it does require an extended cooking time, time in which the other ingredients for a meal can be assembled, chopped, heated, and so on.

    1. Trim off the stem ends of the endives, then cut away any brown edges on the leaves. Rinsethe endives in cold water and drain.

    2. Place the endives, in one layer, in askillet or saucepan with a tight-fitting lid. Add the butter, lemon or lime juice, sugar, water and salt and pepper totaste.

    3. Bring to a boil and cook 30to 45 minutes or until tender and the liquid has evaporated. Watch carefully that the cooking liquid does not boil away before the cooking has finished and the endives burn. If absolutely necessary, add a little more water to prevent sticking and burning.

    4. Towards the end of the cooking time, uncover and brown lightly on both sides, turning once

    Makes 4 to 8 servings.

    VARIATION:

    Before cooking, place the endives on a flat surface and cut on the diagonal into very thig strips. There should be about 6 cups of shredded endive. To cook, melt the butter in a heavy skillet, then add the endive with the remaining ingredients, omitting the water. Cook, stirring often,about 3 minutes or until wilted, then cover and cook 8 minutes longer. Uncoverand continue cooking, stirring often, about 3 to 4 minutes or until lightly browned.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ronald Walton of New York, New York. 

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