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BRAISED ENDIVES

Jekka's Herb Cookbook
by Jekka McVicar

This is just as my mother and grandmother cooked chicory. Its full flavor can be appreciated in this dish - clean and fresh with a hint of bitter. I usually serve this with boiled ham or chicken, but it is also very good with grilled tomatoes.
Serves 4

INGREDIENTS

• 4 large Belgian endives
• 1¼ cups (300 ml) vegetable stock
• Grated zest and juice of 1 orange
• Salt and freshly ground black pepper
• Grated nutmeg
• 1 oz (25 g) hazelnuts, coarsely chopped (optional)

DIRECTIONS

Cut the endives in half lengthwise and place in a large saucepan. Pour in the stock, orange zest and juice, seasonings and nuts (if using). Bring to a boil, cover, lower the heat and simmer for 5 to 10 minutes, until the endives are tender but still crisp.

Drain the endives, reserving the cooking liquid. Place in a serving dish and keep warm. Reduce the cooking liquid over high heat to about 2/3 cup (150 ml) and pour over the endives. Serve immediately.