Braised Endive Screenshot from America's Heartland Season 8 Episode 03
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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Spinach FalafelBy On behalf of America's HeartlandSpinach Knowledge
  • Spinach belongs to the chenopodiaceae family (also known as goosefoot), a family of nutritional powerhouses including beets, chard and quinoa. It shares a similar taste profile with these two other vegetables; the bitterness of beet greens and the slightly salty flavour of chard.
  • Spinach is available all year round but is in season during the spring (March - June)
  • High in iron
  • Three types of fresh spinach are widely available: Savoy, flat-leaf, and baby. Baby spinach is harvested before its mature, so the flavor and texture is much more delicate
  • It should be stored loosely packed in a sealed plastic bag in the fridge where it will keep for about four days.
  • Don’t wash spinach before storing since the moisture will cause it to spoil
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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.

Braised Endive
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