Braised Endive with Avgolemono Sauce
Transform your dinner table with this elegant Braised Endive with Avgolemono Sauce, a dish that balances velvety textures and zesty Mediterranean flavors. Belgian endives are first seared until golden and then gently braised in a savory broth until tender. The show-stopping avgolemono sauce—made from luscious egg yolks and bright lemon juice—adds a creamy, tangy finish, elevating the earthy sweetness of the endives. Perfect as a sophisticated side dish or a light main course, this recipe is simple enough for weeknights yet impressive enough for entertaining. Garnish with a sprinkle of fresh parsley for a burst of color and freshness, and serve warm to savor every delicate bite.
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Recipe Information
Ingredients
- 4 heads Belgian endives
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 1.5 cups Chicken or vegetable stock
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 2 large Egg yolks
- 3 tablespoons Lemon juice
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Trim any browned outer leaves from the endives and cut a thin slice off the root end to remove discoloration. Slice each endive in half lengthwise.
In a large, deep skillet or saute pan, heat the olive oil and butter over medium heat until the butter is melted.
Place the halved endives cut-side down in the skillet in a single layer, cooking in batches if necessary. Sprinkle with salt and pepper.
Sear the endives for 3–4 minutes, or until the cut sides are golden brown. Flip them over and cook for an additional 2 minutes.
Pour the chicken or vegetable stock into the skillet and bring it to a gentle simmer. Cover the skillet with a lid, reduce the heat to low, and braise for 15–20 minutes, or until the endives are tender and easily pierced with a knife.
Meanwhile, in a medium bowl, whisk together the egg yolks and lemon juice until smooth and well combined.
When the endives are done, carefully transfer them to a serving platter using tongs. Reserve the braising liquid in the skillet.
Slowly whisk 1/2 cup of the hot braising liquid into the egg and lemon mixture to temper it, ensuring the eggs do not curdle.
Once tempered, return the egg-lemon mixture to the skillet with the remaining braising liquid. Cook over low heat, whisking constantly, until the sauce thickens slightly (about 2–3 minutes). Do not let the sauce come to a boil.
Pour the avgolemono sauce over the braised endives, and garnish with chopped fresh parsley if desired. Serve warm.
Nutrition Facts
Calories |
305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.6 g | 29% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 3744 mg | 163% | |
| Total Carbohydrate | 18.3 g | 7% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 3.8 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 138 mg | 11% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 966 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
