Greek-style Braised Endives

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.

• Prep: 15 min
• Cook: 40 min
• Difficulty: Easy
• Calories: 234
• Protein: 5 g
• Carbs: 16 g
• Fat: 14 g

Ingredients

• 8 pc Endive ( trimmed and cored at the base )
• 1 pc Yellow onion ( finely chopped )
• 2 pc Garlic ( minced )
• 50 ml Extra virgin olive oil
• 100 ml Dry white wine
• 1 pc Citrus limon (L.) Burm. f. ( juiced )
• 1 tbsp Tomato caviar
• 1 tbsp Whole coriander seeds ( whole )
• 1 tsp White sugar
• 2 pc Thyme ( sprigs )
• 1 pc Bay leaf
• 1 pinch Gray sea salt
• 1 pinch Black peppercorns
• 200 ml Mineral water

Instructions

1. Vegetable prep

   Remove the outer leaves of the endives. Use a knife tip to core the bitter base. Finely slice the onion and garlic.

2. Starting the base

   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. Liquid and braising

   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. Simmering

   Cover with parchment paper touching the surface. Simmer until a knife slides through the endives like butter.

5. Final reduction

   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.

Chef's tips

• 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.

Storage

Keep for up to 3 days in the fridge in its cooking liquid. Best served cold or at room temperature.