Stewed Endive
A simple and elegant way to prepare endive as a vegetable side dish, stewed with butter, lemon juice, and seasonings.
Ingredients
- 4 heads White-heart endives (Choose firm, tightly packed heads.)
- 6 cups Water (For washing and boiling.)
- 1 tsp Salt (For washing and boiling.)
- 2 tbsp Butter (Unsalted.)
- 0.25 tsp Black pepper (Freshly ground.)
- 0.125 tsp Nutmeg (Freshly grated.)
- 1 tbsp Lemon juice (Freshly squeezed.)
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Instructions
- 1Wash the endives very carefully in salt and water first, as they often contain insects. Use a large bowl and ensure all leaves are cleaned. Rinse thoroughly.
- 2Boil the cleaned endives in slightly salted water until they are tender. This should take about 15-20 minutes. Check for tenderness with a fork.
- 3Drain the boiled endives off and thoroughly extract the moisture. You can gently press them between two plates or use a clean kitchen towel.
- 4Put the drained endives in a stew-pan with butter, pepper, salt, and nutmeg. Let them stew for a little time, about 5-7 minutes, stirring occasionally.
- 5Add the juice of a lemon to the stewed endives and serve immediately.
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