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Belgian Endive with Thyme

Updated February 23, 2016

Slow cooking reduces endive's natural bitterness. Good with grilled lamb chops.

Leftovers can be sliced and tossed with orange segments and vinaigrette to make a salad.

4 servings

Preparation Time5 min

Preparation Time - Text5 mins

Cooking Time30 min

Cooking Time - Text30

Cooking Methodpan-frying, slow cooking

CostInexpensive

Easy

Total Timeunder 1 hour

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursevegetable

Dietary Considerationhealthy, vegetarian

Five Ingredients or LessYes

Mealdinner

Taste and Textureherby, savory

Type of Dishvegetable

Ingredients

  • 2 tbsp olive oil
  • 4 heads of Belgian endive
  • 1 shallot, chopped
  • 2 sprigs of thyme
  • 1 bay leaf
  • Salt and freshly ground pepper

Instructions

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.

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.

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