COOKED ENDIVE RECIPES RECIPES

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SAUTÉED ENDIVE WITH BALSAMIC BUTTER RECIPE - NYT COOKING



Sautéed Endive With Balsamic Butter Recipe - NYT Cooking image

Searing the endives so they retain some crispness, then topping them with balsamic butter, gives this dish, adapted from the cookbook "Eat in My Kitchen" by Meike Peters, its panache. Because it’s hard to make less balsamic butter than is called for, you wind up with enough for about a dozen endives, not just three; the endives portion of the recipe can be easily expanded to match, making this a great dish for entertaining. Or, use the leftover butter to top fish, roasted carrots and such. The butter keeps well in the refrigerator but should be used at room temperature; heating may cause it to break down.

Provided by Florence Fabricant

Total Time 20 minutes

Yield 2 to 4 servings

Number Of Ingredients 8

1 tablespoon extra-virgin olive oil
3 medium-small heads Belgian endive, trimmed, halved vertically
Fine sea salt
2 tablespoons good-quality balsamic vinegar
3 tablespoons unsalted butter, in small pieces
Pinch of sugar
Coarsely ground black pepper
3 tablespoons fresh marjoram or oregano leaves

Steps:

  • Heat oil in a heavy skillet. Add endive halves, cut side down, and sear on medium-high heat for a couple of minutes per side, turning once, until golden brown but still somewhat firm in the middle. Salt to taste, transfer to a serving dish and tent with foil to keep warm.
  • Simmer vinegar in a small saucepan for about a minute. Remove from heat and whisk in butter bit by bit. Whisk in sugar and, if desired, some salt and pepper.
  • Drizzle some of the balsamic butter on endives, strew with marjoram and dust with pepper. Serve. Remaining balsamic butter can be refrigerated for future use.

Nutrition Facts : @context http//schema.org, Calories 124, UnsaturatedFatContent 5 grams, CarbohydrateContent 4 grams, FatContent 12 grams, FiberContent 2 grams, ProteinContent 1 gram, SaturatedFatContent 6 grams, SodiumContent 147 milligrams, SugarContent 1 gram, TransFatContent 0 grams

ROASTED BELGIAN ENDIVE RECIPE - NYT COOKING



Roasted Belgian Endive Recipe - NYT Cooking image

Provided by Mark Bittman

Total Time 1 hours 15 minutes

Yield 6 servings

Number Of Ingredients 3

5 thick heads endive (about 1 1/2 pounds)
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

  • Heat the oven to 425.
  • Discard any of the endive’s bruised or wilted outer leaves. Cut away a thin slice from the root end to remove the usually discolored surface portion of the stem. Wash the endive under cold running water, then shake off the moisture.
  • Cut each head of endive in half lengthwise. Make a cut in the root end, cutting half as deep as the root is thick and running the cut from the bottom to where the leaves join the root.
  • Place the endive on a rimmed baking sheet, drizzle with the olive oil and sprinkle with salt and pepper. Roast, turning once, until the endive is browned, and very tender, 50 to 60 minutes. (It’s done when you can easily pierce the root end with a fork.) Serve hot or warm.

Nutrition Facts : @context http//schema.org, Calories 100, UnsaturatedFatContent 8 grams, CarbohydrateContent 5 grams, FatContent 9 grams, FiberContent 4 grams, ProteinContent 1 gram, SaturatedFatContent 1 gram, SodiumContent 285 milligrams, SugarContent 0 grams

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