Saffron-and-Citrus-Scented Belgian Endive

Preparation info
  • Serves


    Appears in

    By Elizabeth Schneider

    Published 2001

    • About

    Muted marigold, with a silky, sauce-like consistency (potato is the light thickener), this melty mélange rounds out grilled fish or poultry or steamed shellfish, acting as both vegetable and seasoning. Do not undercook the leaves, which mellow as they soften.


    • 1 tiny potato
    • 1 cup water
    • pounds Belgian endives</


    1. Grate potato to yield 2 tablespoons very fine shreds. Combine with water in large heavy skillet. Simmer, covered, 5 minutes.
    2. Separate Belgian endive leaves. If large, halve crosswise. Add to skillet with orange juice, zest, salt, pepper, saffron, and