Endives Braisees (Braised Chicory) (Belgian)

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Endives Braisees (Braised Chicory) (Belgian)

 

 

 

1 1/2 lb (675 g) chicory

2 oz (55 g) vegan margarine

juice of 1/2 lemon (about tablespoon)(3 tsp)

3 tablespoons (45 ml) water

salt

 

 

Wash the chicory well and separate the leaves. Use only the tender

ones, not the coarse outer ones. Choose a heavy-bottomed saucepan

or earthenware oven dish. Sprinkle salt on the bottom of it, add the

margarine, water and lemon juice. Add the chicory, turning it about to

mix it thoroughly with the other ingredients. Put a tight lid on the

saucepan and let it simmer very slowly for 1 to 1 1/2 hours. Or, if

you are using an earthenware oven dish, cook in a slow oven. When

done, lift chicory on to a hot dish. Reduce the liquid slightly and

pour it over the chicory.