Braised Endives

Name: Braised Endives
Yield: 6 servings
Ingredients: 6 Belgian endives; 1/2 teaspoon salt; Freshly ground pepper to taste; 1 tablespoon butter or pareve margarine; 1 tablespoon olive oil

December 9, 2011

This is one of the recipes that show how Jews have adapted a local French dish to conform to their dietary laws. Though often sautéed with lardons, braised endives are also frequently served without the bacon in Jewish homes in France, as a first course or as a vegetable side dish.

Recipe information

Yield
6 servings

Ingredients

6 Belgian endives

1/2 teaspoon salt

Freshly ground pepper to taste

1 tablespoon butter or pareve margarine

1 tablespoon olive oil

Preparation

Step 1
Wash off the endives, but do not dry: just shake off the water. Season with salt and pepper.
Step 2
Put the butter and olive oil in a frying pan, and set over medium heat. Add the endives with their water, cover, and simmer for 30 minutes, turning them occasionally with tongs.

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