Braised Belgian Endives with Bacon and Cream

By norsegal8

To avoid discoloration, do not cut the endive far in advance of cooking. Delicate endive can fall apart easily if not handled gently. Move the halved endive in the pan by grasping the curved sides gingerly with tongs and supporting the cut sides with a spatula while lifting and turning. You will need a skillet with a tight-fitting lid for this recipe.

Ingredients

• 3 slices bacon (about 3 ounces), cut into 1/4-inch pieces
• 1/2 teaspoon granulated sugar
• Table salt
• 4 Belgian endive, medium-sized (about 4 ounces each), wilted or bruised outer leaves discarded and each endive halved lengthwise
• 1/4 cup dry white wine
• 1/4 cup low-sodium chicken broth
• 1/2 teaspoon minced fresh thyme leaves
• 2 tablespoons heavy cream
• 1 tablespoon minced fresh parsley leaves
• Ground black pepper

Details

Servings 4

Preparation

Step 1

1. Fry in 12-inch heavy-bottomed skillet over medium heat until crisp, about 5 minutes; remove with slotted spoon to paper towel-lined plate and set aside.

2. Leaving bacon fat in the skillet, sprinkle sugar and 1/4 teaspoon salt evenly over skillet and set endive cut-sides down in a single layer. Cook, shaking skillet occasionally to prevent sticking and adjusting burner if browning too quickly, until golden brown, about 5 minutes. Turn endive over and cook until curved sides are golden brown, about 3 minutes longer. Carefully turn endive cut-sides down. Add wine, broth, and thyme; reduce heat to low, cover skillet tightly, and simmer, checking occasionally and adding 2 tablespoons water if pan appears dry, until leaves open up slightly and endive are tender throughout when pierced with tip of paring knife, 13 to 15 minutes. Transfer endive to warmed serving platter; set aside.

3. Increase heat to medium-high to bring liquid in skillet to boil; simmer until reduced to syrupy consistency, 1 to 2 minutes. Off heat, whisk in heavy cream and parsley. Adjust seasoning with salt and pepper, and spoon sauce over endive. Sprinkle with reserved bacon and serve.