Braised Endives

1. 1

   Trim the endives, cut them in half lengthwise, and soak them briefly in cold water.

2. 2

   Drain.

3. 3

   Melt the butter in a saute pan, put the endives in, cut side down, and brown them.

4. 4

   Turn them over and brown the other side briefly.

5. 5

   Add 1 cup of the gravy, plus the lemon juice and basil, and simmer, uncovered, until the liquids almost disappear.

6. 6

   Add the remaining gravy and continue simmering until the sauce is reduced to about 1/2 cup.

7. 7

   Check the seasoning and add pepper and salt, if needed.

8. 8

   Meanwhile, in a separate pan, saute the walnut pieces in 2 tablespoons of butter over low heat until they are a delicate (not dark) brown.

9. 9

   Sprinkle the sauteed walnuts over the endives and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.