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Braised Endives

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

  1. 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.

Quiches, Kugels, and Couscous
TagsFrenchEuropeanEndiveChicoryLeafy GreensVegetableSideDinnerGluten FreeNut FreeQuickEasySimmerCookbooks
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