This slow-cooked recipe turns the endives into tender, luscious, and mildly sweet bundles. Each endive is juicy and dripping with flavor, making it the perfect side to any rice or potato dish.
Ingredients
- extra-virgin olive oil: 2 Tbsp
- Belgian endive: 4 piece (trimmed, Use 4 to 6 heads)
- lemon: 1 piece (Juice of 1 lemon)
- vegetable broth: 0.5 cup
- thyme sprigs: 5 piece (Use 5 or 6 sprigs)
Metric Conversion
Stages of cooking
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In a pot or Dutch oven over medium heat, warm the olive oil.
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Place the whole endives into the pot, nestling them together in a single layer.
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Squeeze the lemon juice over the top, pour in the broth, and add the thyme sprigs.
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Reduce the heat to low, cover, and simmer for about 30 minutes, or until tender.
