Nadine’s Braised Endives

NADINE’S BRAISED ENDIVES

Nadine is a friend from northern France. This is her specialty.

2 lbs (1 kg) Belgian endives, stems trimmed
2 tbsp extra-virgin olive oil
Sea salt and freshly ground black pepper
3 tbsp crème fraîche or heavy, non ultra-pasteurized whipping cream
1-1/2 cups (125 g) grated Gruyère

1. Place endives (whole) in a large, heavy ovenproof saucepan. They should be in one layer, but don’t be concerned if they are crowded, because they shrink in the cooking. Drizzle with the oil, season generously with salt and pepper, and turn so they are coated. Cover and cook over medium-low heat, turning occasionally, until they are soft and tender and well browned, about 1 hour.

2. Preheat the broiler.

3. When endives are cooked, dot them with crème fraîche and sprinkle with cheese. Place them about 3 inches from the broiler, and broil until cheese is melted and golden, 4 to 5 minutes. Serve immediately.

Susan Herrmann Loomis teaches cooking in Normandy and Paris. www.onruetatin.com. The latest of her ten books, Nuts in the Kitchen, is published by HarperCollins. Find it in the France Today bookstore. 

Originally published in the March 2011 issue of France Today