This is one of the recipes that show how Jews have adapted a local French dish to conform to their dietary laws. Though often sautéed with lardons, braised endives are also frequently served without the bacon in Jewish homes in France, as a first course or as a vegetable side dish.
Recipe information
Yield
6 servings
Ingredients
6 Belgian endives
1/2 teaspoon salt
Freshly ground pepper to taste
1 tablespoon butter or pareve margarine
1 tablespoon olive oil
Preparation
Step 1
Wash off the endives, but do not dry: just shake off the water. Season with salt and pepper.
Step 2
Put the butter and olive oil in a frying pan, and set over medium heat. Add the endives with their water, cover, and simmer for 30 minutes, turning them occasionally with tongs.
