cateory: courses
Braised Endive, Escarole, or Radicchio with Prosciutto
Reviews: 198
Ingredients:
-
Belgian endive, with its neat little shape, is perfect for
braising whole, but escarole and radicchio taste just as
good; I usually chop them up a bit first.
Other vegetables you can use: Brussels sprouts, cabbage,
kale, chard, or beet greens.
- 2 tablespoons extra virgin olive oil
- 4 Belgian endives, trimmed and damaged leaves removed, or about 1 pound escarole or radicchio, roughly chopped
- 1/4 cup chopped prosciutto or other dry-cured ham
- 1/2 cup chicken, beef, or vegetable stock or water
- Salt and freshly ground black pepper
- 1 teaspoon freshly squeezed lemon juice or white wine vinegar
How to make
Braised Endive, Escarole, or Radicchio with Prosciutto
Braised Endive, Escarole, or Radicchio with Prosciutto
- Put the olive oil in a medium to large nonstick skillet
with a lid over medium heat. When hot, add the
endives and cook, turning once or twice, until they begin
to brown.
- Add the ham, stock, and some salt and pepper.
- Cover and cook over the lowest possible heat, turning occasionally, until very tender, about 45 minutes.
- Uncover and turn the heat up a bit to evaporate any remaining liquid.
- Drizzle with lemon juice or vinegar and serve.
- Braised Endive with Orange Juice.
- Substitute butter for the olive oil if you like and orange juice for the stock. Omit the prosciutto. Add 2 tablespoons brown sugar and omit the lemon juice or vinegar. Proceed with the recipe, adding the brown sugar with the orange juice.
Comments for
Braised Endive, Escarole, or Radicchio with Prosciutto
Braised Endive, Escarole, or Radicchio with Prosciutto
You may also like:
No poll