5 min<\/p>\n
Easy<\/p>\n
30 kcal<\/p>\n
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\u2019s perfect for everyday meals. Read more<\/p>\n
Serves 4<\/p>\n
– Endives \u2014 8 heads
\n– Olive oil \u2014 2 tbsp
\n– Water \u2014 1\/4 liter (about 1 cup)
\n– Beef bouillon cube \u2014 1\/2 cube
\n– Salt \u2014 a few pinches
\n– Black pepper \u2014 a few pinches
\n– Herbes de Provence \u2014 a few pinches<\/p>\n
Total time: 1 hr 5 min
\nPreparation: 5 min
\nCooking: 1 hr<\/p>\n
Pour the olive oil into a large saut\u00e9 pan and warm it over medium heat. Trim off the root ends of the endives and peel away any damaged outer leaves.<\/p>\n
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\u2019t 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.<\/p>\n
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.<\/p>\n\n\n