Braised endive in a pan is a light vegetable side dish, easy and quick. A vegetable cooked in a saucepan, very tasty and flavorful, slightly bitter. Endive is rich in water and easily digestible. To know the differences between curly endive and escarole, read here.
SEASONALITY
#curly endive or #escarole – typical of winter months, but available all year
#romaine lettuce – typical of spring and summer
#sugarloaf – from August to March
VEGETABLE in a pan
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: All Seasons
- Energy 53.43 (Kcal)
- Carbohydrates 3.88 (g) of which sugars 0.42 (g)
- Proteins 1.53 (g)
- Fat 4.11 (g) of which saturated 0.61 (g)of which unsaturated 0.10 (g)
- Fibers 3.42 (g)
- Sodium 119.57 (mg)
Indicative values for a portion of 105 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Braised Endive in Pan
- 1 head endive, fresh (or curly escarole, lettuce – about 1.5 – 1.75 lbs)
- to taste extra virgin olive oil
- 1 clove garlic
- to taste chili pepper
- to taste soy sauce (and/or salt)
Tools
- Pan Ballarini-Cortina-Granitium-Aluminum-Gray
- Ladle Tescoma-637316-Woody-Oval-Spoon
Braised Endive in Pan
Remove the outer and damaged leaves. Detach the whole leaves from the lettuce and wash them well.
In a large non-stick pan, heat the garlic (either in its skin or peeled and without its core) with a drizzle of oil and chili pepper for a few minutes.
Then add the endive roughly drained of water. Cook on medium-low heat for about 10 minutes (with or without a lid depending on how much water the vegetable releases). Stir and add water if necessary.
Towards the end of cooking, dry and season with soy sauce (and only if necessary a little salt), cook for another 5 minutes.
Once ready, remove the garlic and serve the braised endive in the pan hot.
Cook the endive or romaine lettuce
– longer to achieve a softer effect
– or less for a crunchier effect
VARIANTS (without soy sauce)
– add Taggiasca olives at the end, for a vegetarian – vegan dish with a more classic flavor
– Neapolitan style: add anchovy fillets (or anchovies) at the beginning with the garlic; and at the end coarse walnut pieces, pine nuts, and raisins
HOW TO STORE Braised Endive in Pan
Store in the refrigerator, the cooked side dish, in an airtight container for up to 3 days. Reheat gently before use.
