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Braised Belgian Endive

Nutritional Information

Calories per serving:137
Fat per serving:10g
Saturated fat per serving:4g
Cholesterol per serving:11mg
Fiber per serving:7g
Protein per serving:2g
Carbohydrates per serving:13g
Sodium per serving:281mg
Iron per serving:1mg
Calcium per serving:43mg

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  • Ingredients

  • 1 1/2 tablespoons extra-virgin olive oil

  • 1 1/2 tablespoons unsalted butter
  • 6 heads Belgian endive (about 5 oz. each), bottoms trimmed, halved lengthwise (or quartered if larger)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup low-sodium vegetable broth
  • 1 tablespoon raw honey
  • 2 teaspoon fresh lemon juice
  • Grated fresh nutmeg, optional

Preparation

 

1. Place oil and 1 tablespoon of the butter in a large skillet; heat over medium heat until butter melts. Add endive halves cut side down; sprinkle with salt and pepper. Cook until endive begins to lightly caramelize, about 3 minutes. Turn endive halves and cook until lightly browned, 2 to 3 minutes more.

2. Add broth to skillet and bring to a simmer. Cover and reduce heat to medium-low. Cook until endive is just tender and cores are soft enough to be easily pierced with a paring knife, about 5 minutes, turning once. Uncover and increase heat to medium-high. Add honey and lemon juice; cook until liquid has reduced by half, about 2 minutes. Gently stir in remaining 1/2 tablespoon butter. Serve sauce over endive halves. Sprinkle with fresh nutmeg, if desired.

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