Braised Endive With Avgolemono Sauce

"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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Ready In:
1hr
Ingredients:
10
Serves:
4-6
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ingredients

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directions

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

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Reviews

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