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.
- 8 whole heads of Belgian endive, cored
- 2 tablespoons butter
- 3 tablespoons lemon juice
- 1/2 teaspoon salt
- 1 tablespoon sugar
- Slowly saute the endive in butter in a shallow pan over a medium hot heat. Turn to cook both sides.
- Add the other ingredients, cover the pan, and simmer on low for 25 minutes, adding a few drops of water if necessary.
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:
Kitchen Gardeners International
3 Powderhorn Drive,
Scarborough, ME, 04074, USA