Braised Endives

Endives aka Chicory is a mostly lettuce like plant that can be consumed raw or slightly cooked. The Endive leaf is crispy and has a faint bitter after-taste. The trick to avoid overcooking Chicory is to have some bitterness remain. If the Endives are cooked to sweetness, thats overcooked in my opinion.

You can substitute the Endives in this dish by using Bok Choi or Chinese red cabbage. I have also used Kale to check it works in the recipe. It works but I still hate Kale.

This dish uses Red Chicory aka Radicchio which seems to be the strongest in flavour compared to the other chicory leaf types. Endives are a great source of dietary fibre and are very low in calories. 100 g of leaves carry just 23 calories whilst providing Vitamin B6, Pantothenic Acid, Iron, Magnesium, Phosphorus and Zinc, and a very good source of Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Folate, Potassium, Copper and Manganese

  • The bitter principle in the radicchio is lactucopicrin (intybin), a lactone which is a potent anti-malarial, has a sedative and analgesic (painkiller) effect.

We have tried green and yellow chicory, never purple. We had to try it. The red Endives are only available on Ocado from Waitrose, so I have added a link below.

Red Endives aka Radicchio

Endives are delicious and a great way to keep a low carb diet interesting. This sweet and sour dish takes 10 minutes to make so this might help you economise time.

Braised Endives. (Serves 4)

Ingredients :

5 Endives.

1 tablespoon of Dijon mustard

1 tablespoon of French? Mustard

2 tablespoons of Honey

2 tablespoons of Lime juice

2 tablespoons of extra virgin olive oil.

Balsamic sauce

Rainbow peppercorn

Herbs de province

Himalayan pink salt

Method:

Prepare:

-Mix Honey, both mustards, lime-juice and leave to sit.

Cook:

-Heat a non stick pan.

-Add olive oil.

-Wash Endives (shake off slightly, leave some moisture to keep them succulent).

-Place into preheated pan(cut side down).

-Drizzle slightly with mixture.

-Leave 3 minutes and turn onto rounded side.

-Drizzle most of the remaining marinade into the leaf-creases of cut sides.

-Sprinkle herbs de province, salt and peppercorn.

-Leave 3 minutes

-Serve cut sides up to avoid losing any sauce, drizzle with balsamic sauce. As you might notice I learnt this the hard way when all my sauce ended up on the serving dish.

I had Endives as a side to my rib-eye Steak. Let me know if you try this recipe or if you have any constructive criticism.

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