Serves 4 (as a side)
2 teaspoons olive oil
2 garlic cloves, thinly sliced
4 large witlof, halved lengthways
160ml (2/3 cup) dry white wine
fresh parsley, chopped
Heat butter and oil in a large frying pan over medium heat. Add the garlic and stir-fry until aromatic. Add the witlof, cut-side down. Cook, turning occasionally, for 5 minutes. Add the wine and season with salt and pepper. Cover and simmer for 6-8 minutes or until tender. Transfer to a serving dish. Pour over the wine mixture and sprinkle with parsley to serve.
The Culinary Chase's Note: I have never had braised
endive (always ate it fresh) so was curious as to taste. I wasn't too
impressed with the amount of wine as I felt it overpowered the delicate
flavor of the endive. Next time I'll reduce the amount by half and mix
with water. I did add a bit more butter at the end of the cooking to soften the taste somewhat which seemed to help.
When preparing the endive, pull off any discolored leaves and trim the
root end. Don't wash, just wipe with a damp paper towel.