Braised Endive with Preserved Lemon Gremolata
Serves 3-4
Servings: 0
Ingredients
For the endive:
- 5-6 heads California endive bottoms trimmed off, then sliced in half
- coarse sea salt
- fresh ground black pepper
- 1/2 cup dry white wine
- 1/2 cup stock vegetable, chicken, or turkey, preferably homemade
- 2-3 garlic cloves peeled and sliced
For the gremolata:
- 1 large garlic clove peeled and minced
- 1/4 cup parsley minced
- 1 teaspoon preserved lemon rind minced (or use freshly grated lemon zest)
Instructions
- Sprinkle endives with salt and pepper, then arrange cut side down in a suitable baking dish (I used a round dish: you want the endives to fit perfectly in the dish so the braising liquid comes up an inch or so around the endives).
- In a small bowl, mix together the wine and stock. Pour over the endives. Add the garlic pieces to the baking dish.
- Cover tightly with foil and bake in a preheated 425 degree F. oven for 30 minutes. Reduce the heat, carefully flip the endives over, and bake for another 30 minutes, uncovered. Remove from the oven and allow to cool slightly.
- Make the gremolata by mixing the minced garlic with the parsley and the preserved lemon rind.
- Plate the endive and garnish with the gremolata.