Greek-style Braised Endives
Ingredients
- 8 pcEndive (trimmed and cored at the base)
- 1 pcYellow onion (finely chopped)
- 2 pcGarlic (minced)
- 50 mlExtra virgin olive oil
- 100 mlDry white wine
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 1 tbspTomato caviar
- 1 tbspWhole coriander seeds (whole)
- 1 tspWhite sugar
- 2 pcThyme (sprigs)
- 1 pcBay leaf
- 1 pinchGray sea salt
- 1 pinchBlack peppercorns
- 200 mlMineral water
Method
Tender endives braised in a white wine and coriander broth. The reduced glaze provides a bright finish and a sharp acidity that balances the natural bitterness.
- 1
Remove the outer leaves of the endives. Use a knife tip to core the bitter base. Finely slice the onion and garlic.
- 2
Heat olive oil in a pan. Sauté onion and garlic without browning. Once translucent, add coriander seeds, peppercorns, thyme, and bay leaf to release the aromas.
- 3
Place endives in the pan. Add tomato caviar, sugar, lemon juice, and white wine. Pour in mineral water until it reaches halfway up the vegetables. Season with salt.
- 4
Cover with parchment paper touching the surface. Simmer until a knife slides through the endives like butter.
- 5
Remove the endives. Reduce the cooking liquid over high heat until it becomes syrupy and coats the back of a spoon. Return the endives to glaze them.
Frequently asked questions
How do you get this dish right?
- Let the endives cool in their liquid so they soak up all the flavors.
- If the sauce is too bitter, add a pinch of sugar during the final reduction.
- Parchment paper on the surface prevents the top of the endives from drying out while braising.
How long does this dish keep?
Keep for up to 3 days in the fridge in its cooking liquid. Best served cold or at room temperature.
