Braised Endives (Endives braisees)

By Craig Claiborne and Pierre Franey

Total Time
30 minutes
Rating
4(13)
Comments
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Featured in: FOOD; A TASTE WORTH CULTIVATING

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Ingredients

Yield:4 servings
  • 8firm, perfect, unblemished endives, about one and one-half pounds
  • 1tablespoon butter
  • Juice of one-half lemon
  • ½cup water
  • 1teaspoon sugar
  • Salt to taste if desired
  • Freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

51 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 1 gram protein; 343 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Trim off the darkened ends of each endive. Put the endives in one layer in a heavy skillet.

  2. Step 2

    Add the butter, lemon juice, water, sugar, salt and pepper, and cover closely. Bring to the boil and simmer 25 minutes.

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4 out of 5
13 user ratings
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