Braised Endive
By America's Test KitchenPublished on August 5, 2009
Time
45 minutes
Yield
Serves 4
Ingredients
3 tablespoons unsalted butter 1 teaspoon sugar Salt 4 heads endive, trimmed and halved lengthwise¼ cup dry white wine ¼ cup low-sodium chicken broth ½ teaspoon minced fresh thyme leaves 1 tablespoon minced fresh parsley leaves (optional)½ teaspoon juice from 1 lemonGround black pepper
Before You Begin
Both red and green endive work well here.
Instructions
- Melt 2 tablespoons of the butter in a 12-inch nonstick skillet over medium-high heat. Sprinkle the sugar and 1/4 teaspoon salt evenly over the bottom of the skillet and add the endives, cut side down, in a single layer. Cook, shaking the skillet occasionally, until golden brown, about 5 minutes, adjusting the heat as needed if browning too quickly.
- Add the wine, broth, and thyme. Reduce the heat to low, cover, and simmer until the endives lose their vibrant color, turn translucent, and a paring knife inserted into the root end meets little resistance, about 12 to 15 minutes.
- Gently transfer the endives to a warmed serving platter, leaving the liquid in the skillet; cover the endives and set aside. Return the liquid to a simmer over medium-high heat and cook until it has a syrupy sauce consistency, 1 to 2 minutes. Off the heat, whisk in the remaining tablespoon butter, parsley (if using), and lemon juice and season with salt and pepper to taste. Spoon the sauce over the endives and serve immediately.
Time
45 minutesYield
Serves 4Ingredients
3 tablespoons unsalted butter
1 teaspoon sugar
Salt
4 heads endive, trimmed and halved lengthwise
¼ cup dry white wine
¼ cup low-sodium chicken broth
½ teaspoon minced fresh thyme leaves
1 tablespoon minced fresh parsley leaves (optional)
½ teaspoon juice from 1 lemon
Ground black pepper
Ingredients
3 tablespoons unsalted butter
1 teaspoon sugar
Salt
4 heads endive, trimmed and halved lengthwise
¼ cup dry white wine
¼ cup low-sodium chicken broth
½ teaspoon minced fresh thyme leaves
1 tablespoon minced fresh parsley leaves (optional)
½ teaspoon juice from 1 lemon
Ground black pepper
Ingredients
3 tablespoons unsalted butter
1 teaspoon sugar
Salt
4 heads endive, trimmed and halved lengthwise
¼ cup dry white wine
¼ cup low-sodium chicken broth
½ teaspoon minced fresh thyme leaves
1 tablespoon minced fresh parsley leaves (optional)
½ teaspoon juice from 1 lemon
Ground black pepper
Why This Recipe Works
We prepared the endive for our braised endive recipe by trimming the heads and halving them lengthwise. We decided to brown the endives on their cuts sides only, thereby eliminating the need to flip, but first we sprinkled sugar into the skillet before adding the endive—the sugar’s caramelization was compensation for flavor lost by browning the endive on only one side. For braising liquids for our braised endive recipe, we liked a combination of chicken broth and white wine—the broth gave the sauce backbone while the wine added acidity—and we threw in some thyme for savory herbal notes.
Before You Begin
Both red and green endive work well here.
Instructions
- Melt 2 tablespoons of the butter in a 12-inch nonstick skillet over medium-high heat. Sprinkle the sugar and 1/4 teaspoon salt evenly over the bottom of the skillet and add the endives, cut side down, in a single layer. Cook, shaking the skillet occasionally, until golden brown, about 5 minutes, adjusting the heat as needed if browning too quickly.
- Add the wine, broth, and thyme. Reduce the heat to low, cover, and simmer until the endives lose their vibrant color, turn translucent, and a paring knife inserted into the root end meets little resistance, about 12 to 15 minutes.
- Gently transfer the endives to a warmed serving platter, leaving the liquid in the skillet; cover the endives and set aside. Return the liquid to a simmer over medium-high heat and cook until it has a syrupy sauce consistency, 1 to 2 minutes. Off the heat, whisk in the remaining tablespoon butter, parsley (if using), and lemon juice and season with salt and pepper to taste. Spoon the sauce over the endives and serve immediately.
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