Desserts, carby sides, main entrees, I enjoy looking through cookbooks and websites to find new and exciting options for dinner. However, I am usually at a loss for vegetable sides. I really don't enjoy making salads and don't know what to do if the veggie selection doesn't include grilled broccoli, asparagus, or green beans, the latter of which Justin just told me he didn't like. :(
I just came across these skillet endives. I've never made (or eaten?) endives before, but thought the pictures in the cookbook were so pretty. So, I was game. These were really good. The small amount of butter was just enough to give a creamy flavor and the savory, slightly bitter taste, was a nice change of pace.
Oh, for those of you who attempt this recipe, don't despair when the endives look like a pile of translucent mush after steaming them for 30 minutes. Mine browned up nicely after I removed the top and boiled off the liquid.
Adapted from Jacques Pepin's cookbook "Fast Food My Way", which I was given as a NPR contributor!
1 tbsp unsalted butter
1 tbsp good olive oil
4 large endives (about 1.5 lb, I got small ones, as large endives were unavailable)
1/2 tea salt
1/2 tea sugar
1 tbsp chopped fresh flat-leaf parsley
Melt the butter in a nonstick skillet and add the oil. Wash the endives and add them whole and still wet to the skillet. Sprinkle with the salt and sugar, cover, and cook over low heat, rutning occasiolally for about 30 minutes, or until the endives are very tender.
Remove the lid and cook over high heat to evatporate any extra liquid. Serve with the juices and a sprinkling of parsley.
As far as veggies go.. these are pretty good! Not as delicious as your grilled broccoli, but still. I recommend definitely putting these in your rotation.
ReplyDelete