5 min
Easy
30 kcal
Tender and slightly floral from Herbes de Provence, braised endives are a simple side that pairs beautifully with white meats. Gently simmered in a little olive oil and some broth, they develop rich, mellow flavors in an uncomplicated recipe that’s perfect for everyday meals. Read more
Ingredients
Serves 4
– Endives — 8 heads
– Olive oil — 2 tbsp
– Water — 1/4 liter (about 1 cup)
– Beef bouillon cube — 1/2 cube
– Salt — a few pinches
– Black pepper — a few pinches
– Herbes de Provence — a few pinches
Preparation
Total time: 1 hr 5 min
Preparation: 5 min
Cooking: 1 hr
1. Trim the endives
Pour the olive oil into a large sauté pan and warm it over medium heat. Trim off the root ends of the endives and peel away any damaged outer leaves.
2. Sear the endives
Slice each endive in half lengthwise and place them cut-side down in the pan. Sear over medium heat, turning them every 5 minutes so they brown evenly. Keep an eye on them so they don’t scorch. After about 15 minutes, pour in half of the water. Season lightly with salt (the bouillon will add saltiness later), sprinkle with pepper, and scatter the Herbes de Provence over the endives.
Braise gently
Continue turning the endives regularly. After another 15 minutes, add the remaining water and crumble in the half bouillon cube. Let everything simmer gently, stirring or turning from time to time to prevent sticking, until the endives are tender and cooked through.
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Sophia Harris is a lifestyle contributor at Lady and The Track, where she writes about both fashion and recipes. With a passion for combining style and culinary expertise, Sophia brings a unique perspective to the team. She loves to explore how food and fashion intersect in daily life, offering readers tips on everything from creating stylish outfits to preparing trendy meals. Sophia’s articles are full of practical advice and creative inspiration for fashionistas and food lovers alike.