Braised Belgian Endive
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4large Belgian endives, blemished outer leaves removed
- 12small whole shallots, peeled and ends trimmed
- 1½cups home-made or low-sodium canned chicken stock
- Salt and freshly ground black pepper to taste
Nutritional analysis per serving (4 servings)
105 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 24 grams carbohydrates; 6 grams dietary fiber; 10 grams sugars; 4 grams protein; 652 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
In a 10-inch skillet, combine the endives, shallots and stock and season lightly with salt and pepper. Bring to a boil over high heat, reduce the heat to medium-low and simmer, uncovered, until the vegetables are soft, about 15 minutes.
- Step 2
Using a slotted spoon, transfer the endives and shallots to a bowl. Return the pan to the heat and boil the stock until it is reduced to a thin syrup, about 10 to 15 minutes. Cut the endives in half lengthwise and return them with the shallots to the pan and cook briefly to reheat. Season with salt and pepper to taste and serve immediately.
Private Notes
Comments
Lemon squeeze before serving. Reminds me of James Beard's recipe, paired with breaded pork chops. Delightful! Endive can be expensive - so not Trader Joe's or Whole Foods. Try local Hispanic markets.
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