Jacques Pépin's Braised Endive Recipe | Cooking at Home | KQED

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides a healthier fat option.

white wine

💰Cheaper: white grape juice

White grape juice adds sweetness without alcohol.

vegetable broth

💰Cheaper: water with bouillon cubes

Bouillon cubes are a cost-effective broth substitute.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Agave syrup is often cheaper and adds sweetness.

Introduce the dish and explain the characteristics of endive.

Use about 10 ounces of endive, which is suitable for two people.

Add about 1/3 cup of water to the skillet.

Sprinkle 1/4 teaspoon of salt on top of the endive.

Add 1/2 teaspoon of sugar to the skillet.

Place a couple of tablespoons of butter in the skillet with the endive.

Optionally add a bit of lemon rind, about 1 teaspoon.

Add 2 teaspoons of lemon juice to the skillet.

Bring the mixture to a boil, then cover and cook for 10-12 minutes.

Check the endive for tenderness, ensuring they are tender but not mushy.

If there's excess liquid, increase the temperature to reduce the juice.

Finish by adding a little butter on top and garnish with chives for color.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens