Craig Claiborne

Braised Endive

Preparation info

  • Six

    servings.
    • Difficulty

      Easy

Appears in
Craig Claiborne’s Kitchen Primer
Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About

Like braised lettuce, braised endive is among the most elegant of vegetables. It goes best with beef, veal, pork, and lamb.

Although this recipe takes time, it is easy to prepare.

Ingredients

  • 18 Belgian endives
  • ⅓ cup water
  • 1 teaspoon salt

Method

  1. Using a paring knife, cut off a small slice from the bottom of each endive. Place the endive in layers in a large saucepan or casserole and add the water, salt, sugar, and 2 tablespoons of the butter. Cover the saucepan or casserole with a tight lid and bring to a boil. Co