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Braised Endives

braised endives
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 people
Author: Giangi Townsend
Braised endives are a simple yet elegant dish highlighting the delicate, slightly bitter flavor of endives softened through slow cooking.

Ingredients

  • 1 tablespoom unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 4 large Belgian endives
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • Parsley, chopped and optional
US - Metric

Instructions

  • In a non-stick skillet melt the butter and the olive oil.
  • Remove any damaged leaves and a very thin layer of the hardcore bottom (make sure that you do not cut too much of it so that the outer leaves start to unravel). Wash the endives and add them, whole and still wet, to the skillet.
  • Sprinkle with salt and sugar, cover, and cook over low heat, turning occasionally, for about 30 minutes or until the endives are very tender and caramelized.
  • Remove the lid and cook over high heat to evaporate any extra liquids if any remaining.
  • Serve with the juices and sprinkle the parley, optional.

Equipment

Notes

  • Do not cut all the way to the bottom of your endives. The end cap will hold all the leaves together.
  • The parsley is optional, but it adds a nice flavor.

Nutrition

Calories: 44kcal | Carbohydrates: 3g | Protein: 0.5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 292mg | Potassium: 112mg | Fiber: 2g | Sugar: 1g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 0.1mg

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.