I took Lufa Farms’ recommendation on this recipe for braised endives. I’m not blown away, but it was simple enough, and it’s a simple recipe if you don’t love eating endives raw in a salad.
Ingredients
1 bag Diva organic endives (about 8-12)
1/4 cup butter or earth balance
2 tablespoons olive or sunflower oil
2 tsp maple syrup, honey, or brown sugar
Juice of 1 lemon (about 2 tbsp)
salt and pepper
Instructions
Take the whole bag of Diva organic endives, rinse them, trim the bottoms and the very tops, remove any browning outer leaves, slice them in half and rinse them again.
Drain them. Heat the butter with 1 tbsp of the oil over medium heat in a large skillet or pot. Add the endives in a single layer, cut side down. When they start to brown turn them over and sprinkle them with the maple syrup, salt, and pepper. Do this in batches if you have too many endives.
Place all the endives in the pot together (cut side up? The recipe doesn’t really say), and sprinkle with the lemon juice. Cover, reduce the heat to medium-low, and cook for about 30 minutes. Check occasionally to make sure they’re not burning. Add a tbsp or two of water if they start to stick.
Remove the cover and boil off any remaning liquid on high heat, until you can see the butter at the bottom of the pot (??? This didn’t happen for me, but all the liquid was absorbed, so it’s fine, I guess).
Serve warm. Even if I didn’t do it perfectly, it worked out just fine, and the bitter-sweetness of the dish was lovely. A rich, side dish treat. Who would have ever thought I’d be calling endives a buttery treat?
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