Trim 6 endives and slice them in half lengthwise. Season well with salt and freshly ground pepper.
In a heavy-bottomed skillet, heat 1 to 2 tablespoons olive oil and brown the cut side of the endives over a medium flame.
Place the endives, brown side up, in a gratin dish just large enough to hold them in a single layer. Pour chicken stock into the dish to a depth of ½ inch.
Cover and simmer for 20 minutes or until tender.
Top with grated parmesean cheese. Serves 6.
0 servings
Ingredients
Directions
Trim 6 endives and slice them in half lengthwise. Season well with salt and freshly ground pepper.
In a heavy-bottomed skillet, heat 1 to 2 tablespoons olive oil and brown the cut side of the endives over a medium flame.
Place the endives, brown side up, in a gratin dish just large enough to hold them in a single layer. Pour chicken stock into the dish to a depth of ½ inch.
Cover and simmer for 20 minutes or until tender.
Top with grated parmesean cheese. Serves 6.