What We're Cooking Now
Butter-Braised Belgian Endives
comments (0) December 6th, 2011 in Blogs
Jennifer Armentrout, editor
Melt a generous amount of butter in a saute pan over medium-low heat. Arrange trimmed and halved endives cut side down in a snug single layer, sprinkle with lemon juice, season with salt and pepper, and add water to come a third of the way up their sides. Cover and simmer until tender. Remove the lid, raise the heat, and cook until any remaining liquid evaporates and the endives brown. Flip and brown the other side. Serve sprinkled with sliced chives.
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WHAT WE'RE COOKING NOW
What did you make for dinner last night? Here at FC, we never get tired of hearing what our colleagues cook at home. Read about what we're making with seasonal ingredients, and tell us how you're using them in your own kitchen.
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