Braised Endive

This time of the year the veggies are pretty dreary in Fairbanks.  Then add to that the problem of getting your fresh produce from the store to the car without freezing, tough to do at -40°F.  We eat a lot of canned green beans (Dave's favorite! It is a long story) and some frozen stuff, but I really crave fresh even if it is cooked a little.

I was really happy to run across this recipe for braised endive in Eating Well.  Braising the endive takes that little bit of bitter away and the crunch from the bread crumbs is delicious.  I usually save endive for dips or salad, and am glad to have another way to use it.  Plus, it is one more night without canned green beans.

Braised Endive
Eating Well, Nov. -Dec. 2012

• 1 tablespoon extra-virgin olive oil
• 1/2 cup fresh coarse whole-wheat breadcrumbs (see Tip)
• 1 tablespoon chopped fresh parsley
• 4 teaspoons butter, divided
• 6 medium heads Belgian endive, halved
• 1 cup reduced-sodium chicken broth
• 1 clove garlic, crushed
• 1 sprig fresh thyme
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• Heat oil in a large skillet over medium heat. Add breadcrumbs and parsley and cook, stirring, until the breadcrumbs are brown and crispy, 2 to 4 minutes. Transfer to a plate; wipe out the pan.
• Return the pan to medium heat and melt 2 teaspoons butter. Add 6 endive halves, cut-side down, and cook until beginning to brown, 2 to 3 minutes. Transfer to a cutting board. Repeat with the remaining 2 teaspoons butter and endive.
• Add the first batch of endive back to the pan. Pour in broth and add garlic, thyme, sugar and salt. Cook, turning the endive every 10 minutes or so, until the liquid has evaporated completely and the endive is glazed, about 30 minutes total. Transfer the endive to a platter. (Discard garlic and thyme.) Serve sprinkled with the reserved breadcrumbs.

January 30, 2013     Daylight  hours,  minutes,  seconds     Temp. H 16 /L 5 °F