Ingredients
6 heads California Endive Recipe
Olive oil
Chicken Stock
Salt and pepper
Directions
1
Trim 6 endives and slice them in half lengthwise. Season well with salt and freshly ground pepper.
2
In a heavy-bottomed skillet, heat 1 to 2 tablespoons olive oil and brown the cut side of the endives over a medium flame.
3
Place the endives, brown side up, in a gratin dish just large enough to hold them in a single layer. Pour chicken stock into the dish to a depth of ½ inch.
4
Cover and simmer for 20 minutes or until tender.
5
Top with grated parmesean cheese. Serves 6.
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Ingredients
6 heads California Endive Recipe
Olive oil
Chicken Stock
Salt and pepper