Braising Belgian endive transforms its bittersweet fresh quality into something deliciously savory—
a great accompaniment to roast pork and baked apples.

SERVINGS

Serves 4

INGREDIENTS

2 tablespoons olive oil

4 heads Belgian endive

Juice of 1 lemon

Generous pinch of salt

1 teaspoon sugar

PREPARATION

1.    In a Dutch oven or other heavy lidded pot, heat the olive oil over medium-high heat. When oil is hot, add the endives and cook for 11/2 minutes until brown, then turn them over and cook another 11/2 minutes to brown on the other side. They’ll spit and pop in the hot oil.

2.    Add the lemon juice, salt, and sugar. Turn the endives to coat. Reduce the heat to low, put on the lid, and simmer for 30 minutes.