Thursday, November 19, 2009

Braised Belgian Endive

Braised Belgian Endive
Braising endive gives it a tender sweetness to balance the hint of bitter.
A cousin of chicory, underappreciated endive also has a slightly bitter taste. Here it is braised with sweet butter and a touch of sugar to balance out any bitterness, making it perfect served alongside a simple steak for an easy weeknight meal.
Total Time: 30 mins
Active Time: 20 mins
Makes: 4 servings

1 cup water
3 tablespoons unsalted butter
2 teaspoons kosher salt
2 teaspoons granulated sugar
1 teaspoon white wine vinegar
1/4 teaspoon freshly ground black pepper
6 medium Belgian endives (about 1 1/2 pounds), cut lengthwise and quartered
Combine all ingredients except endive in a large frying pan over medium heat and bring to a simmer.
Add endive to the pan in a single layer and braise, turning occasionally, until the core of the endive just gives way when pierced with a knife, about 10 minutes.
Increase heat to medium high and cook, turning occasionally, until almost all the liquid has evaporated and the endive is golden brown, about 5 to 10 minutes more.


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