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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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. 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 |
Directions:
1. 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.
2. Bring to a boil, cover pan and braise the endive for 3 minutes.
3. 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).
4. Uncover the pan, raise heat to medium High.
5. Add herbs, parsley cook for an additional 2 minutes, pan juices should have reduced by about 2/3.
6. Serve ASAP.
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