Best Orange Braised Endive Recipes

Braised Endive with Orange image

Provided by Martha Stewart

Number Of Ingredients 7

2 cups Homemade Chicken Stock or canned low-sodium chicken broth, skimmed of fat
1 cup fresh orange juice
1/4 cup Triple Sec or other orange liqueur
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 heads Belgian endive, (1 1/4 pounds)
1 orange, peel and pith removed, sliced into 1/4-inch-thick rounds

Steps:

Combine stock, orange juice, liqueur, salt, and pepper in a large, shallow, nonreactive saucepan. Bring to a boil, and add endive. Cover endive with cheesecloth to keep it submerged, reduce heat to medium low, and cover; simmer until tender, about 45 minutes.
Transfer endive to a plate, and cover with cheesecloth to keep warm. Continue simmering liquid until syrupy and slightly thick, about 20 minutes.
Slice heads of endive in half lengthwise; add to syrup. Add orange slices, and toss to coat. Toss again, and serve.

Nutrition Facts : Calories 118 g, Cholesterol 1 g, Fat 1 g, Fiber 5 g, Protein 4 g, Sodium 666 g

ORANGE BRAISED ENDIVE image

Yield 4

Number Of Ingredients 7

2 tablespoons butter
2 heads yellow endive split lengthwise
3 strips orange peel
1 piece star anise
1/4 stick cinnamon
1 sprig thyme
juice of 1 orange

Steps:

heat saute pan over medium-high heat. Add butter. Just before it turns brown, add endive and brown on both sides. Add peel, anise, cinnamon and thyme and bring to a simmer for 5 minutes or so. Flip endive and add orange juice. Simmer several minutes and let rest 10 minutes.