Braised Endive with Herb Gremolata


Adapted from Discover Endive, California Vegetable Specialties

The endive are braised in a hot oven until lightly caramelized and then sprinkled with Gremolata – a mixture of chopped parsley, marjoram, lemon zest and garlic. Now what could be better! A great side dish.


3 medium to large endives
Salt and pepper
1/4 cup dry white wine
1/4 cup chicken broth or parve vegetable broth
2 cloves garlic, finely sliced
1 tbsp parve margarine

2 tbsp finely chopped parsley
1 tsp finely chopped fresh marjoram
1 tsp grated lemon zest
1 clove garlic, finely minced


Preheat oven to 425F.

Trim the bottoms from the endives, and then slice in half lengthwise.
Lay the endives cut-side down in a baking dish, making sure the endives fit snugly into the dish.Sprinkle generously with salt and pepper.

In a small bowl, stir together white wine and chicken broth or vegetable broth. Pour over the endives. Sprinkle in the garlic slices, then top with dots parve margarine.

Wrap tightly with aluminum foil. Bake in preheated oven for 30 minutes.

After 30 minutes, uncover the baking dish and turn over the endives, then return to the oven to continue baking, uncovered, for another 15 minutes or until most of the liquid has evaporated and top of endives is lightly caramelized. Remove from oven and let cool for 5-10 minutes.

While the endive cools, prepare the gremolata by mixing together the parsley, marjoram (if using), lemon zest and garlic in a small bowl until combined.
To serve, transfer the endives to a serving plate and drizzle with any poaching liquid left in the baking dish, then sprinkle with gremolata.


Recipes: Side Dishes, Vegetable, Endive, Parve or Meat, Kosher

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