BRAISED ENDIVE
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 3
Steps:
- In a skillet large enough to hold endive in one layer, melt butter over medium-high heat. Add endive, and cook, turning occasionally, until brown all over, about 7 minutes.
- Cover with a parchment-paper round, and then a tight-fitting lid. Reduce heat to very low, and cook until tender when pierced with the tip of a knife, 20 to 30 minutes. Season with salt and pepper, and serve immediately.
SAUTéED ENDIVE WITH BALSAMIC BUTTER
Searing the endives so they retain some crispness, then topping them with balsamic butter, gives this dish, adapted from the cookbook "Eat in My Kitchen" by Meike Peters, its panache. Because it's hard to make less balsamic butter than is called for, you wind up with enough for about a dozen endives, not just three; the endives portion of the recipe can be easily expanded to match, making this a great dish for entertaining. Or, use the leftover butter to top fish, roasted carrots and such. The butter keeps well in the refrigerator but should be used at room temperature; heating may cause it to break down.
Provided by Florence Fabricant
Categories for two, quick, vegetables, side dish
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- Heat oil in a heavy skillet. Add endive halves, cut side down, and sear on medium-high heat for a couple of minutes per side, turning once, until golden brown but still somewhat firm in the middle. Salt to taste, transfer to a serving dish and tent with foil to keep warm.
- Simmer vinegar in a small saucepan for about a minute. Remove from heat and whisk in butter bit by bit. Whisk in sugar and, if desired, some salt and pepper.
- Drizzle some of the balsamic butter on endives, strew with marjoram and dust with pepper. Serve. Remaining balsamic butter can be refrigerated for future use.
Nutrition Facts : @context http, Calories 124, UnsaturatedFat 5 grams, Carbohydrate 4 grams, Fat 12 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 6 grams, Sodium 147 milligrams, Sugar 1 gram, TransFat 0 grams
BRAISED BELGIAN ENDIVES
Steps:
- To continue cooking on the stovetop, reduce the heat to low. Let the endives cook, undisturbed, until they are very tender, about 30 minutes.
- To finish cooking in the oven, put the pan in a 375 F oven (make sure the pan is oven-safe) and cook for 30 to 40 minutes. (This method is more likely to result in more evenly browned endives.)
- Enjoy.
Nutrition Facts : Calories 79 kcal, Carbohydrate 7 g, Cholesterol 15 mg, Fiber 5 g, Protein 2 g, SaturatedFat 4 g, Sodium 138 mg, Sugar 0 g, Fat 6 g, ServingSize Serves 4, UnsaturatedFat 0 g
PAN-ROASTED ENDIVE
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Heat 1/4 cup vegetable oil in a large nonstick skillet over medium-high heat. Add 4 halved heads endive cut-side down; season with salt. Cook until browned and softened, turning once, about 10 minutes. Add 2 tablespoons white wine vinegar, 1 tablespoon water, 1 teaspoon sugar and a pinch of salt. Simmer, turning to coat, until syrupy, about 30 seconds. Sprinkle with chives.
BRAISED BELGIAN ENDIVES
Braised Belgian endives complement roasted meats, such as lamb, beef and chicken. They are simple to prepare and much worth the effort.
Provided by Belgian Foodie
Time 25m
Number Of Ingredients 8
Steps:
- Wash the Belgian endives. Remove outer leaves. Cut each Belgian endive in half lengthwise.
- Pour the olive oil or the butter in a pan over a medium heat. Add the Belgian endives, salt and pepper. Saute about 5 minutes turning the Belgian endives over a couple times to get them brown.
- Add the nutmeg, minced garlic and sugar. Continue to cook for another minute or so, turning them over once.
- Add a little water and continue to cook over until the endives become tender (about 10 to 15 minutes more). Turn them over from time to time to get all sides sauteed but be gentle since endives have a tendency to fall apart (like onions) when cooked.
- Adjust the seasoning. Serve them and enjoy!
Nutrition Facts : ServingSize 125 g, Calories 62 kcal, Carbohydrate 6 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Sodium 89 mg, Fiber 4 g, Sugar 2 g, UnsaturatedFat 4 g
BRAISED ENDIVES
This is very quick to prepare and is a winner anytime on a cold day.
Provided by lorilf
Time 25m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Fry your chopped onions until transparent. Fry your chorizo cut in small slices until slightly browned. Cut your endives in halves and place, flat side down, in the bottom of your pressure cooker. Pour in the wine and water. Close the lid on your pressure cooker and let it do the work. Once it is steaming, cook for a further 15 minutes and it is ready to eat!
QUICK SAUTEED ENDIVE, ESCAROLE, AND FRISéE
This mix of greens is a knockout blend of textures, and a short sauté in fruity olive oil mellows their slightly bitter flavor.
Categories Leafy Green Side Sauté Thanksgiving Vegetarian Quick & Easy Lemon Fall Healthy Vegan Endive Escarole Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Toss greens together, then divide into 2 batches.
- Heat 3 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then add 1 batch of greens, 1/2 teaspoon salt, and 1/40 teaspoon pepper and sauté, tossing with 2 wooden spatulas or tongs, until evenly wilted but still crunchy, about 2 minutes. Remove from heat and add 2 teaspoons lemon juice, tossing to coat. Transfer to a serving dish.
- Repeat procedure with remaining oil, greens, salt, pepper, and lemon juice.
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Estimated Reading Time 1 minPublished 2016-11-04
- Endive, Apple, and Celery Salad with Smoked Almonds and Cheddar. Chopped apples, smoked almonds, and thinly-sliced celery mix together in this sweet, smoky, and pleasingly bitter salad.
- Citrus and Endive with Walnut Gremolata. Spears of endive give an elegant look to this sweet and crunchy citrus salad. Walnuts provide additional crunch and a nutty undertone.
- Endive Salad with Toasted Walnuts and Breadcrumbs. This salad has a secret: underneath the crunchy leaves of juicy endive, there's a barrage of cheese, walnuts, and breadcrumbs.
- Endive Cups with Beet, Persimmon and Marinated Feta. In this wintery hors d'oeuvre, the tang of the feta plays off of persimmon's sweetness and endive's bitter crunch.
- Winter White Salad With Endive and Pomegranate. Need a quick start to a festive dinner? This simple salad matches crisp endive with toasted hazelnuts and nutty Manchego.
- Braised Endive with Ham and Gruyère. In this comforting casserole, endive is simmered until sweet, then wrapped in savory ham and smothered with a creamy béchamel.
- Quick Sauteed Endive, Escarole, and Frisée. In this mix of sautéed greens, escarole and endive get mellowed out by the fruity flavor of olive oil. Get This Recipe.
HEARD OF ENDIVE? HERE'S HOW TO MAKE THIS GREEN DELICIOUS ...
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- Selecting and Storing. When selecting Belgian endives, look for heads that are free from blemishes and discolorations especially along the feathery yellow-green edges.
- Belgian Endive Salad. Belgian endive is very crunchy and works well in salads. Since it is a winter vegetable, use it to make a hearty salad with fruit and nuts.
- Use Them as Scoops. Maybe the most popular way people use Belgian endive is to treat the leaves like small bowls and fill them with amazing foods. In a sense, the leaves act like wraps except they don’t really close up.
- Braised Endive. Braising involves cooking a food in liquid for a considerable period of time. It softens the food while infusing it with the flavors of whatever it is cooked in.
- Sauteed Endive. My favorite way to cook any vegetable is to saute it. It’s fast, easy and it adds a ton of flavor. You can saute Belgian endive alone or add other greens to the mix.
- Other Ideas. There are a lot of other ways to enjoy Belgian endive. Chop them up and add them to soups, stews and chilis. Try adding endive to top your burgers and sandwiches instead of the usual lettuce.
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