Ingredients
Equipment
Method
- Rinse the endives, pat dry, and cut off the brown nub at the base. Slice each endive in half lengthwise and remove the core in a V-shape.
- (Optional) Boil salted water and blanch the endive halves for 3 minutes. Drain and press gently to remove excess water.
- In a skillet over medium heat, cook the lardons/bacon until crispy. Remove with a slotted spoon, leaving the fat in the pan.
- Add butter to the pan with bacon fat and melt. Place endive halves cut-side down and sauté for about 5 minutes until golden brown. Flip and sprinkle with sugar if using, and cook for another minute.
- Add the crispy lardons back to the pan, pour the cream over, and season with salt, pepper, and nutmeg. Cover and simmer on low for about 10 minutes until the endives are tender and the sauce thickens.
- Serve immediately, garnishing with additional cheese or herbs if desired.
Nutrition
Calories: 250kcalCarbohydrates: 12gProtein: 10gFat: 19gSaturated Fat: 11gCholesterol: 60mgSodium: 550mgPotassium: 250mgFiber: 3gSugar: 1gVitamin A: 350IUVitamin C: 5mgCalcium: 80mgIron: 1mg
Notes
Always cut out the core of the endives to avoid bitterness. Don’t skip browning; it adds tremendous flavor. If the sauce is too thin, let it simmer uncovered for a few minutes to thicken. Feel free to play with the recipe: try using smoked tofu for a vegetarian option or mix half cream with chicken broth for a lighter sauce.
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