Skillet-Braised Endives

Preparation info

  • Serves


    • Difficulty


Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About

When I lived in Paris, I used to market on Rue Monge. A vegetable vendor, who insisted upon calling me “mademoiselle” despite my obvious state of pregnancy, gave me a litany of advice on perfect endive cookery. I've always followed his rules and added to them over the years:

  • Never soak endives in water. In fact, you don't even need to wash them if they've been sold in individual blue paper wrappers. Simply remove all damaged leaves, then rinse quickly.