Source : chefsimon.com
Ingredients for 3 :
2 cloves garlic
salt and pepper
chicken stock (optional)
Wash the endives, remove the hard end. Cut the tips of the leaves, dig out the core about 1-1.5cm deep to remove the hard part.
Peel and chop the onions.
Melt the butter with a little oil in a pan, add the two peeled garlic cloves.
Add the endives. Allow them to brown, turning them regularly and seasoning with salt and pepper. Add the onions.
Once the endives have browned nicely, add water or stock and allow to cook 30-40 minutes according to size over low heat.
The endives are ready when they are tender under the tip of a knife.
Prepared this way, the endives can be served directly as a side dish, or prepared au gratin.
Successfully made, but kind of boring. Not the kind of texture we like in food, and not much taste left either.
Did not make Badger change his opinion on cooked endives: no taste, no texture, no color.