Braised Endive

braised-endive
Photo by Danny Kim
Braised Endive 4.0 3 5 1
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 129 calories
    • Fat 9 g
    • Sat Fat 6 g
    • Cholesterol 23 mg
    • Sodium 187 mg
    • Protein 4 g
    • Carbohydrate 9 g
    • Sugar 1 g
    • Fiber 8 g
    • Iron 2 mg
    • Calcium 143 mg

Melt 4 tablespoons of the butter in a large skillet over medium-high heat. Add the endive, cut-side down, and mustard seeds. Cook until golden brown, 4 to 6 minutes. Add the chicken broth and wine. Cook, covered, over low heat until the endive is tender, 10 to 12 minutes more.Stir in the remaining 2 tablespoons of butter and ½ teaspoon each salt and pepper. Top the endive with the sauce. Serve warm.

Ingredients

  1. Check 6 tablespoons (3/4 stick) unsalted butter, cut into pieces
  2. Check 4 heads endive, halved
  3. Check 1 tablespoon mustard seeds
  4. Check 1/2 cup low-sodium chicken broth
  5. Check 3 tablespoons dry white wine
  6. Check kosher salt and black pepper

Directions

  1. Melt 4 tablespoons of the butter in a large skillet over medium-high heat. Add the endive, cut-side down, and mustard seeds. Cook until golden brown, 4 to 6 minutes. Add the chicken broth and wine. Cook, covered, over low heat until the endive is tender, 10 to 12 minutes more.
  2. Stir in the remaining 2 tablespoons of butter and ½ teaspoon each salt and pepper. Top the endive with the sauce. Serve warm.