Braised Endives Recipe-February 2024-www.zdask.com

　　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.

Ingredients

6 servings

　　6 Belgian endives

　　1/2 teaspoon salt

　　Freshly ground pepper to taste

　　1 tablespoon butter or pareve margarine

　　1 tablespoon olive oil

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.

　　Quiches, Kugels, and Couscous