Braised Endives
- Total Time
- About 35 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 4large endives
- 4tablespoons butter
- 2cups leftover beef gravy (see recipe), or strong brown stock
- Juice of ½ lemon, or to taste
- 1teaspoon basil, or to taste
- Pepper and salt to taste
- ½cup of shelled walnuts, broken in pieces
- 2tablespoons butter
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
293 calories; 27 grams fat; 12 grams saturated fat; 1 gram trans fat; 6 grams monounsaturated fat; 7 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 6 grams protein; 530 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Trim the endives, cut them in half lengthwise, and soak them briefly in cold water. Drain.
- Step 2
Melt the butter in a saute pan, put the endives in, cut side down, and brown them.
- Step 3
Turn them over and brown the other side briefly. Add 1 cup of the gravy, plus the lemon juice and basil, and simmer, uncovered, until the liquids almost disappear. Add the remaining gravy and continue simmering until the sauce is reduced to about ½ cup. Check the seasoning and add pepper and salt, if needed.
- Step 4
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.
- Step 5
Sprinkle the sauteed walnuts over the endives and serve.
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Gaby
Nice and easy recipe. Must be careful with the gravy next time because it got a bit salty.
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