13613 Braised Belgian Endive 30 mins 20 mins 4 servings Fri Oct 24 09:32:00 -0700 2008 Tue Nov 10 16:05:01 -0800 2009 Easy American CHOW http://www.chow.com/recipes/13613 Wed, 11 Nov 2009 00:05:01 GMT Caramelized, tender, and addictive Braising endive gives it a tender sweetness to balance the hint of bitter. A cousin of chicory, underappreciated endive also has a slightly bitter taste. Here it is braised with sweet butter and a touch of sugar to balance out any bitterness, making it perfect served alongside a simple steak for an easy weeknight meal.

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  • Combine all ingredients except endive in a large frying pan over medium heat and bring to a simmer.
  • Add endive to the pan in a single layer and braise, turning occasionally, until the core of the endive just gives way when pierced with a knife, about 10 minutes.
  • Increase heat to medium high and cook, turning occasionally, until almost all the liquid has evaporated and the endive is golden brown, about 5 to 10 minutes more.
    • ]]>     http://www.chow.com/assets/2008/10/braised_endive290.jpg Aida Mollenkamp 51 Side Dish 1 cup water

    ]]>     3 tablespoons unsalted butter

    ]]>     301 2 teaspoons kosher salt

    ]]>     298 2 teaspoons granulated sugar

    ]]>     1 teaspoon white wine vinegar

    ]]>     305 1/4 teaspoon freshly ground black pepper

    ]]>     70 6 medium Belgian endives (about 1 1/2 pounds), cut lengthwise and quartered

    ]]>     1 chow 2395 aida mollenkamp 783 fall 716 bitter 384 easy 751 elegant 252 french 1551 fast 8548 no fuss 234 on the side 695 quick 392 side dish 236 vegetable 435 vegetarian 23681 economic 23680 affordable 480 endive