WILTED CURLY ENDIVE
This warm salad is a deliciously different way to serve lettuce. Unlike other wilted versions, this one is not sweet. Vinegar and bacon give it old-fashioned savory goodness.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Cook bacon until crisp; remove with a slotted spoon to paper towels to drain. Reserve 3 tablespoons drippings. Cut or tear endive from center stalk; discard stalks. , In a large saucepan or Dutch oven, bring water and 1-1/2 teaspoons salt to a boil. Add endive; cover and cook for 3 minutes or until wilted. Drain. Stir in the bacon, vinegar, onion, pepper, reserved drippings and remaining salt.
Nutrition Facts : Calories 256 calories, Fat 26g fat (10g saturated fat), Cholesterol 30mg cholesterol, Sodium 1216mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
CARAMELIZED ENDIVES WITH CRèME FRAîCHE
Belgian endive makes a great salad, but it is also terrific when cooked. The flavor is reminiscent of artichoke, but juicier. These creamy, caramelized ones are perfect for a first course or may be an accompaniment for nearly any main course, especially in winter.
Provided by David Tanis
Categories vegetables, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Remove and discard a layer of exterior leaves from each endive so that only smooth and unblemished leaves are showing. Trim 1/4 inch from the bottoms and discard. Halve each endive lengthwise, keeping the leaves connected at the base.
- Heat the broiler to high. Set a large wide skillet over medium-high heat. Add butter and swirl to coat. When butter begins to sizzle, arrange endive halves in one layer, cut side down. Season with salt and pepper and let cook for about 5 minutes, until lightly browned. Adjust the heat so that the endives cook slowly and do not scorch. Turn endives over, sprinkle with salt, and cook for another 5 minutes.
- Meanwhile, in a small bowl, stir together crème fraîche, mustard and lemon juice. When endives are cooked on both sides, smear the cut surfaces liberally with this mixture.
- Place skillet under broiler, about 3 inches away from heat source. Broil for about 5 minutes, until well browned, crisped and bubbling.
- In a small bowl, combine tarragon, chives and parsley.
- Transfer endives to a serving platter or individual plates. Drizzle with any remaining juices in pan. Sprinkle herbs on top and serve immediately.
Nutrition Facts : @context http, Calories 118, UnsaturatedFat 3 grams, Carbohydrate 4 grams, Fat 11 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 7 grams, Sodium 225 milligrams, Sugar 1 gram, TransFat 0 grams
CURLY ENDIVE WITH CARAMELIZED ONIONS
Wild chicory is used for this Lebanese mountain salad. The sweetness of the caramelized onion topping is a contrast to the slightly bitter leaves. You can sometimes find bunches of wild chicory, which has long, dark green leaves, in Middle Eastern stores, but ordinary curly endive-what the French call chicorée-will do very well. The salad can also be made with dandelion leaves.
Yield serves 4 to 6
Number Of Ingredients 6
Steps:
- Trim the stem ends of the endive and remove any discolored bits, then wash the leaves. Boil in salted water for a couple of minutes, or until it is soft, then drain and press out the excess water. Cut up the leaves into pieces 1 1/2 to 2 1/2 inches long.
- Fry the onions in the oil in a large pan over medium heat until brown and caramelized, stirring often. Remove about three-quarters of the onions to use as the topping, draining them on paper towels. Add the garlic to the onions remaining in the pan, and as soon as the aroma rises, put in the endive. Add salt and pepper and the juice of 1/2 lemon, and cook, stirring, for a minute or so.
- Serve cold on a flat serving dish with the caramelized onions sprinkled all over the top, accompanied by the remaining lemons, cut into quarters.
- To the onions remaining in the pan, add one 14-ounce can chickpeas or haricot beans, well drained, at the same time as the endive.
PASTA WITH CARAMELIZED ONIONS AND BITTER GREENS
Use a variety of autumnal greens and serve them with the onions and fettuccine.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 8
Steps:
- Heat oil and 1 tablespoon butter in a large, heavy skillet over medium-high heat. Add onions and sugar and cook, stirring once or twice, until well browned, about 10 minutes. Turn heat to low; continue to cook, stirring occasionally, until very soft, about 10 minutes.
- Remove half the onions and set aside. Add broth or water to the pan and bring to a boil. Cook over high heat, scraping bottom of pan, for 10 minutes. Season to taste with salt and pepper.
- Cook pasta in boiling salted water until a little underdone, and drain. Add to broth; simmer for 2 to 3 minutes. Add greens; cook, covered, until wilted, about 1 minute. Stir in additional tablespoon of butter, if desired. Divide among 4 shallow bowls, garnish with reserved onions, and serve.
CARAMELIZED ONIONS
These lightly golden onions have a delicate taste that complements green, beans, peas and almost any type of meat. Try them over steaks, on burgers, with pork chops and more. -Melba Lowery Rockwell, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4-6 servings
Number Of Ingredients 4
Steps:
- In a large skillet, saute onions in oil over medium heat until tender, about 15 minutes. Stir in vinegar and brown sugar. Cook for 10 minutes longer or until onions are golden.
Nutrition Facts : Calories 136 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 2g fiber), Protein 1g protein.
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