CARAMELIZED ENDIVE ENDIVES CARAMELISÉS
Light, lovely and very delicious, this dish goes well with everything – meat, fish, fowl. It is delicate and lovely and will surprise everyone who tastes it. This dish can be served wither hot or at room temperature.
- 4 large or 8 small Belgian endives (trimmed and cuthalf)
- 1 clove garlic (green germ removed, diced)
- 1 bay leaf (from the Laurus nobilis)
- 2 tablespoons water
- 1 tablespoons extra-virgin olive oil
- Sea salt and freshly ground black pepper
- Place the endives, cut side down, in a large, heavy skillet. Strew the garlic over them, then season with salt and pepper. Pour the water around the endives.
- Place the skillet over medium high heat, and when the water begins to steam, reduce the heat to medium, cover, and cook until the endives are tender, 8 to 10 minutes. Check them after about 5 minutes and turn, then check again after a few minutes to turn again to the cut side.
- When the endives are tender, remove the lid and continue cooking until the endives turn golden on the cut side, an additional 3 to 4 minutes. Remove from the heat and reserve, or serve immediately. These are delicious hot, or at room temperature.
