Braised Belgian Endive
For those who think of Belgian endive as merely a crunchy and bitter salad ingredient, this simple recipe will be an epiphany. Tender and sweet surprises are in store.
Ingredients
8 whole heads of Belgian endive, cored2 tablespoons butter3 tablespoons lemon juice1/2 teaspoon salt1 tablespoon sugar
Preparation
1. Slowly saute the endive in butter in a shallow pan over a medium hot heat. Turn to cook both sides. 2. Add the other ingredients, cover the pan, and simmer on low for 25 minutes, adding a few drops of water if necessary. Makes 4 servings
Kitchen Gardeners UNITE!
We are a nonprofit community of over 30,000 people from 100 countries who are growing our own food and helping others to do the same.
or subscribe to our e-list:
What's Growing On:
The school garden has gone undercover - literally! Part of our grant money was used to purchase...
Unlike most Sow It Forward grantees, the Dunbar Community Garden is now dormant. Growing season...
The Pathfinder K-8 school garden in Seattle, WA is ready for summer! The cosmos are blooming,...
The Berlin Branch Library Garden, on the lower eastern shore of Maryland, has been sustained and...
About us:
KGI is a nonprofit community of over 30,000 people who are growing some of our own food and helping others to do the same.
Join our mailing list:
Connect with us:
Contact us:
Kitchen Gardeners International
3 Powderhorn Drive,
Scarborough, ME, 04074, USA
info@kgi.org
(207) 956-0606
Add comment