Braised Endive with Prosciutto
7 Mar
Endive: it’s pretty, but I don’t love it raw. This recipe braises the endive, which mellows its bitterness without removing it completely. Plenty of prosciutto makes it palatable for those who might be on the fence.
It’s pretty simple: just sautee some roughly chopped endive in a skillet until it wilts, add chopped prosciutto (I’m sure any cured pork product would work), a bit of stock or water, salt and pepper, cover and cook over very low heat for 45 minutes or so. Then just remove the lid, let excess moisture cook off some, and drizzle in some all-important lemon juice or vinegar.
It starts out looking like this:
But by the end you’ve got this:
Not the prettiest, but still a fine dish.
