- Course: Vegetable
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 15 Times
Slow cooking reduces endive's natural bitterness. Good with grilled lamb chops.
- 2 tbsp olive oil
- 4 heads of Belgian endive
- 1 shallot, chopped
- 2 sprigs of thyme
- 1 bay leaf
- Salt and freshly ground pepper
1. Heat the oil in a large deep frying pan over medium heat. Add the endives, shallot, thyme, and bay leaf. Cook, turning the endives occasionally, for about 3 minutes, until they are golden all over.
2. Add 2 tbsp water and reduce the heat to low. Cover the pan and simmer for 20–25 minutes, or until the endives are tender when pierced with a knife. Season with salt and pepper, then serve with the pan juices spooned over.
Leftovers can be sliced and tossed with orange segments and vinaigrette to make a salad.
© 2008 Dorling Kindersley
Nutritional information is based on 1/8 teaspoon added salt per serving.