Braised Stuffed Endive

Braised Stuffed Endive
Photo by Amy Albert and Scott Phillips


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

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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