Braised Endives

Prep Methods/Techniques
Course
Servings 4
Description
This is as easy as it gets. The endives make a great side dish for pasta, risotto, or other heavier main-course dishes. They are good hot, warm, or at room temperature.

Noted on 4/5/2012

Ingredients
    Dressing for 20 Banderillas
  • 4 Belgin endives, sliced in half lingthwise
  • 3 tbsp unsalted butter
  • 1 cup chicken stock
  • 2 tbsp freshly squeezed lemon juice
  • 1 tsp sugar (or less)
  • Salt and freshly ground black pepper
Method
  1. Melt the butter in a heavy bottomed frying pan over medium-high heat. Slice the endives in half lengthwise and add them to the pan, keeping the heat relatively high so that the butter browns (but does not burn!) and the edges of the endive caramelize. After a few minutes, when you really think you are in danger of burning the butter and/or the endives, turn down the heat to low and pour in the chicken broth. Sprinkle the sugar and lemon juice over the endives and partially cover. Simmer for 20 minutes or until tender. Salt and pepper to taste.