Name: Saffron-and-Citrus-Scented Belgian Endive
Yield: Serves 4
Ingredients: About 1 tablespoon butter; Big pinch of saffron threads; ⅛ teaspoon white pepper; ¼ teaspoon grated orange zest; 2/3 cup fresh orange juice; 1½ pounds Belgian endives; ¼ teaspoon kosher salt; 1 cup water; 1 tiny potato

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.

Ingredients

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

Method

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

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Saffron-and-Citrus-Scented Belgian Endive

Ingredients

Method

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