Braised Belgian Endive

1. 1

   In a 10-inch skillet, combine the endives, shallots and stock and season lightly with salt and pepper.

2. 2

   Bring to a boil over high heat, reduce the heat to medium-low and simmer, uncovered, until the vegetables are soft, about 15 minutes.

3. 3

   Using a slotted spoon, transfer the endives and shallots to a bowl.

4. 4

   Return the pan to the heat and boil the stock until it is reduced to a thin syrup, about 10 to 15 minutes.

5. 5

   Cut the endives in half lengthwise and return them with the shallots to the pan and cook briefly to reheat.

6. 6

   Season with salt and pepper to taste and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.