Braised Belgian Endive
- 4 large Belgian endives, blemished outer leaves removed
- 12 small whole shallots, peeled and ends trimmed
- 1 1/2 cups home-made or low-sodium canned chicken stock
- Salt and freshly ground black pepper to taste
- In a 10-inch skillet, combine the endives, shallots and stock and season lightly with salt and pepper.
- Bring to a boil over high heat, reduce the heat to medium-low and simmer, uncovered, until the vegetables are soft, about 15 minutes.
- Using a slotted spoon, transfer the endives and shallots to a bowl.
- Return the pan to the heat and boil the stock until it is reduced to a thin syrup, about 10 to 15 minutes.
- Cut the endives in half lengthwise and return them with the shallots to the pan and cook briefly to reheat.
- Season with salt and pepper to taste and serve immediately.
belgian endives, shallots, homemade, salt
Taken from cooking.nytimes.com/recipes/7060 (may not work)