Braised Belgian Endive

Ingredients

• 4 large Belgian endives, blemished outer leaves removed
• 12 small whole shallots, peeled and ends trimmed
• 1 ½ cups home-made or low-sodium canned chicken stock
• Salt and freshly ground black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    130 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 26 grams carbohydrates; 5 grams dietary fiber; 10 grams sugars; 5 grams protein; 2 milligrams cholesterol; 144 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. In a 10-inch skillet, combine the endives, shallots and stock and season lightly with salt and pepper. Bring to a boil over high heat, reduce the heat to medium-low and simmer, uncovered, until the vegetables are soft, about 15 minutes.
2. Using a slotted spoon, transfer the endives and shallots to a bowl. Return the pan to the heat and boil the stock until it is reduced to a thin syrup, about 10 to 15 minutes. Cut the endives in half lengthwise and return them with the shallots to the pan and cook briefly to reheat. Season with salt and pepper to taste and serve immediately.

30 minutes