Braised endive is a classic side dish where the bitterness of the vegetable is tamed by simmering until very tender. For this version the endive is first browned, then braised in chicken broth and thyme, plus a touch of white balsamic vinegar and brown sugar for a subtle sweet-and-sour finish.
| Level: | Easy |
| Total: | 25 min |
| Active: | 5 min |
| Yield: | 4 servings |
Instructions
- Brown 4 halved heads endive, cut-side down, in olive oil in a large nonstick skillet over medium-high heat, 3 minutes. Flip, season with salt and add 3 tablespoons white balsamic vinegar and 1 teaspoon brown sugar. Cook, swirling to dissolve. Add 3/4 cup chicken broth, 2 thyme sprigs, 1 bay leaf and 1/2 teaspoon kosher salt. Bring to a simmer, then cover and cook 15 minutes. Top with thyme.