Braised Stuffed Endive

Braised Stuffed Endive
Photo by Amy Albert and Scott Phillips


  • 5 Tbs. butter
  • Pinch nutmeg
  • ¾ lb. lean ground pork
  • ¼ tsp. dried thyme
  • 1 tsp. minced chives (optional)
  • 1 clove garlic, minced
  • 8 large heads Belgian endive
  • + 10 more ingredients
    • 2 Tbs. shelled pistachios
    • ½ cup grated Parmesan cheese
    • ½ cup breadcrumbs from fresh Italian-style bread
    • ½ cup chopped onion
    • 5 Tbs. chopped fresh flat-leaf parsley
    • 2 cups homemade or low-salt chicken broth; more as needed
    • Freshly ground black pepper
    • 1 egg, beaten
    • 5 slices lemon
    • ¾ tsp. salt

Shave off the rough bottom of each endive head. Pull off any brown leaves and rinse the heads under cold water. Put the endive heads in a nonreactive steamer basket. Put the lemon slices in a pot that fits the steamer basket snugly, and add cold water to a depth of 1 inch. Bring the water to a si...

View full recipe at Fine Cooking


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