Braised Endives
- Total Time
- 45 minutes
- Rating
- Comments
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Ingredients
- 8small Belgian endives, about 1 pound
- 2tablespoons butter
- Juice of ½ lemon
- Salt and freshly ground pepper to taste
- ¼teaspoon sugar
- ⅓cup water
Nutritional analysis per serving (4 servings)
73 calories; 6 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 1 gram protein; 352 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
- Step 1
Trim off and discard any discolored leaves from the outside of the endives. Put the endives in a saucepan and add 1 tablespoon of the butter and the lemon juice, salt, pepper, sugar and water. Cover tightly; bring to a boil and simmer 30 minutes or until tender.
- Step 2
Drain the endives and press them gently to remove any excess moisture.
- Step 3
Heat the remaining butter in a nonstick skillet large enough to hold the endives in one layer. Brown the endives on all sides over medium-high heat. They should be light brown when cooked.
Private Notes
Comments
12/11/18. Made with sautéed garlic pork chops and Burros’ creamy basil pasta. Browned 2 halved endives and 2 celery stems (split in half lengthwise and cross wise) in 1 Tbsp each, EVOO and butter. Added spritz lemon juice, splatter white wine and third cup chicken broth and simmered, covered, for 30 mins.