Endives have a couple of things going for them: they’re grown inside (mostly in the dark, so they stay white), so they’re fresh all year round; they have great form and nice crunchy texture; they are unusually bitter, but in a pleasant way. Cooked—especially with good stock—they are elegant and delicious. Other vegetables you can prepare this way: leeks (split and washed), romaine lettuce (quartered, the long way), or any root vegetable—especially carrots.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Put the butter in a flameproof casserole or an ovenproof skillet with a lid over medium heat. When the butter melts, add the endives, along with a sprinkling of salt and pepper. Add the stock, cover, and bring to a boil.
Step 2
Put the dish in the oven and cook for 30 to 40 minutes, until the endives are very tender and almost—but not quite—falling apart. (You can prepare the dish to this point, let sit for up to an hour, then reheat in the oven.) Sprinkle with a little lemon juice and serve.
Braised Endives with Bacon or Ham
Step 3
Add 1/4 cup minced bacon or prosciutto along with the stock.
