Braised Endives With Haricots Verts Recipes

BRAISED BELGIAN ENDIVES

Steps:

• Wash the Belgian endives. Remove outer leaves. Cut each Belgian endive in half lengthwise.
• Pour the olive oil or the butter in a pan over a medium heat. Add the Belgian endives, salt and pepper. Saute about 5 minutes turning the Belgian endives over a couple times to get them brown.
• Add the nutmeg, minced garlic and sugar. Continue to cook for another minute or so, turning them over once.
• Add a little water and continue to cook over until the endives become tender (about 10 to 15 minutes more). Turn them over from time to time to get all sides sauteed but be gentle since endives have a tendency to fall apart (like onions) when cooked.
• Adjust the seasoning. Serve them and enjoy!

BRAISED ENDIVES

Steps:

• Trim off and discard any discolored leaves from the outside of the endives. Put the endives in a saucepan and add 1 tablespoon of the butter and the lemon juice, salt, pepper, sugar and water. Cover tightly; bring to a boil and simmer 30 minutes or until tender.
• Drain the endives and press them gently to remove any excess moisture.
• Heat the remaining butter in a nonstick skillet large enough to hold the endives in one layer. Brown the endives on all sides over medium-high heat. They should be light brown when cooked.

BRAISED BELGIAN ENDIVE

Steps:

• Melt the butter in a skillet over medium heat, let it get warm (melt) and add the endive (whole not leaves separated), sugar, lemon juice,& chicken stock.
• Bring to a boil, cover pan and braise the endive for 3 minutes.
• Turn 1/4 way round braise for 3 more minutes, turn a quarter again continue to brais for 3 minutes and then turn the endive to the last quarter and braise 3 minutes (a total of 12 minutes and braising all four sides).
• Uncover the pan, raise heat to medium High.
• Add herbs, parsley cook for an additional 2 minutes, pan juices should have reduced by about 2/3.
• Serve ASAP.

BRAISED BELGIAN ENDIVE

Steps:

• In a heavy skillet over high flame, melt half of the butter. Season endive. Place 4 halves of the endive cut-side down and cook until browned. Repeat with remaining butter and endive. Place endive, cut-side up in a gratin dish. Pour stock around endive, cover with aluminum foil, and bake in 400 degree oven for 15 minutes. Season again with salt and pepper.

BRAISED ENDIVES (ENDIVES BRAISEES)

Steps:

• Trim off the darkened ends of each endive. Put the endives in one layer in a heavy skillet.
• Add the butter, lemon juice, water, sugar, salt and pepper, and cover closely. Bring to the boil and simmer 25 minutes.

BRAISED ENDIVES

Steps:

• Preheat the oven to 350°F. Put the butter in a flameproof casserole or an ovenproof skillet with a lid over medium heat. When the butter melts, add the endives, along with a sprinkling of salt and pepper. Add the stock, cover, and bring to a boil.
• Put the dish in the oven and cook for 30 to 40 minutes, until the endives are very tender and almost-but not quite-falling apart. (You can prepare the dish to this point, let sit for up to an hour, then reheat in the oven.) Sprinkle with a little lemon juice and serve.
• Add 1/4 cup minced bacon or prosciutto along with the stock.

BRAISED BELGIAN ENDIVE

Steps:

• Trim off the root ends and remove any discolored outer leaves of: 4 Belgian endive.
• Cut in half lengthwise and season well with: Salt.
• Melt in a heavy-bottomed skillet: 2 tablespoons butter.
• Add the endive, cut side down, and cook over medium heat until nicely browned. This can be done in batches, adding more butter with each batch. The pan will brown, which is fine; just don't allow it to blacken. If it does, wash it out before adding the next batch. Place the endive, browned sides up, in a baking dish just large enough to hold them in a single layer. Pour in: About 1 cup chicken broth.
• The broth should be about 1/2 inch deep in the dish. Cover tightly and bake in a 400°F oven until tender, about 20 minutes. Check for doneness by probing the core with a sharp knife.
• Variations
• Wrap each endive half in a thin slice of pancetta or bacon before browning. Brown the wrapped endives on both sides, using more butter if necessary, and braise as above.
• Place the cut endives in a baking dish and pour in about 3/4 cup cream, season with salt and pepper, and cook until tender, brown, and bubbling.