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    You are in: Home / Greek / Braised Endive With Avgolemono Sauce Recipe
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    Braised Endive With Avgolemono Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    JT'sMom's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Avgolemono Sauce

    Directions:

    1. 1
      Soak the endive in salted ice water for about 15 minutes. Drain and remove as much moisture as possible.
    2. 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. 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. 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. 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. 6
      Serve immediately.

    Ratings & Reviews:

    • on December 13, 2013

      55

      I have this cookbook and also have made endive this way. So delicious, with Greek food or other types of cuisine!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Braised Endive With Avgolemono Sauce

    Serving Size: 1 (421 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 254.4
     
    Calories from Fat 141
    55%
    Total Fat 15.7 g
    24%
    Saturated Fat 8.5 g
    42%
    Cholesterol 138.0 mg
    46%
    Sodium 315.5 mg
    13%
    Total Carbohydrate 21.6 g
    7%
    Dietary Fiber 16.0 g
    64%
    Sugars 2.8 g
    11%
    Protein 11.3 g
    22%

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