Braised Endive With Avgolemono Sauce |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This recipe comes from the St. Demetrios Greek Orthodox Church (Seattle) Cookbook. This is wonderful served as a side-dish with grilled salmon and a rice pilaf. Ingredients:
4 large belgian endive, halved |
ice water, salted |
1/4 cup butter |
salt |
pepper |
1 tablespoon lemon juice, fresh |
1 cup chicken stock |
2 large eggs, room temperature |
1 teaspoon flour |
1/4-1/3 cup lemon juice, fresh |
Directions:
1. Soak the endive in salted ice water for about 15 minutes. Drain and remove as much moisture as possible.
2. In a large skillet, over medium, melt butter. Add endive, lightly season with salt and pepper . Add lemon juice and saute lightly 2 to 3 minutes on each side.
3. Add chicken stock and bring to a simmer. Lower heat to maintain a simmer and simmer uncovered 25 to 30 minutes or until tender. Remove skillet from heat.
4. In small bowl of electric mixer, beat eggs until light and frothy. Add flour and continue to beat. Slowly add lemon juice; gradually drizzle in hot broth from the skillet.
5. Return skillet to low heat. Pour egg-lemon sauce over endive, shaking pan back and forth to incorporate avgolemono sauce with endive and to thicken sauce.
6. Serve immediately.
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