Braised Endive with Leeks

Recipe PREP 5 min COOK 45 min

Braised Endive with Leeks

PREP 5 min COOK 45 min

Description

The sweet-savory flavor of leeks balances the slight bitterness of endive, while miso adds depth to this rich, satisfying braise. That bitterness in endive signals the presence of phytonutrients like kaempferol, which may help reduce cancer risk. Leeks also contain kaempferol and beneficial sulfur compounds, giving them their onion-like flavor, plus both are high in fiber.

Ingredients

4 to 6 SERVES

1 Tbsp (15 g) butter (for your pan)
2 medium leeks, washed well and light green parts cut into rounds about ¼-in (5-mm) thick
6 heads Belgian endive, cut in half lengthwise
1 Tbsp (20 g) white miso
½ cup (120 ml) vegetable stock
1 tsp lemon juice or cider vinegar
Chopped chives or chervil for garnish
Salt
Freshly ground black pepper

Directions

Step 1

Heat your oven to 325˚F/165˚C. Butter the inside of a baking dish, such as a 9-by-13-inch, just big enough to fit the endive halves in one layer. Layer the leek rounds on the bottom of the dish, sprinkle them lightly with salt, and then arrange the endives, cut side down, in another layer. Whisk the miso into the stock with the lemon juice or vinegar and pour it over the vegetables.
Step 2

Cover the dish with foil or parchment and bake it until the endive is tender, about 30 minutes, then remove the covering and bake for another 10 minutes or so to reduce the liquid to a nice thick sauce and caramelize the leeks a bit. Take the dish out, baste the endive with the remaining liquid, and garnish with the chopped herbs and a few twists of pepper. Serve.