Braised Endive With Avgolemono Sauce

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 large belgian endive, halved
• ice water, salted
• 1/4 cup butter
• salt
• pepper
• 1 tablespoon lemon juice, fresh
• 1 cup chicken stock
• 2 large eggs, room temperature
• 1 teaspoon flour
• 1/4-1/3 cup lemon juice, fresh

Recipe

• 1 soak the endive in salted ice water for about 15 minutes. drain and remove as much moisture as possible.
• 2 in a large skillet, over medium, melt butter. add endive, lightly season with salt and pepper . add lemon juice and saute lightly 2 to 3 minutes on each side.
• 3 add chicken stock and bring to a simmer. lower heat to maintain a simmer and simmer uncovered 25 to 30 minutes or until tender. remove skillet from heat.
• 4 in small bowl of electric mixer, beat eggs until light and frothy. add flour and continue to beat. slowly add lemon juice; gradually drizzle in hot broth from the skillet.
• 5 return skillet to low heat. pour egg-lemon sauce over endive, shaking pan back and forth to incorporate avgolemono sauce with endive and to thicken sauce.
• 6 serve immediately.