Red Wine Braised Endive

Recipe Ingredients

4 tablespoons	60ml	Unsalted butter
2 tablespoons	30ml	Minced shallots
1 lb	454g / 16oz	Belgian endives - tough stems
		Trimmed but intact and halved lengthwise
1/2 cup	118ml	Spanish Rioja red wine
		Salt - to taste
		Freshly-ground black pepper - to taste
1/3 cup	48g / 1.7oz	Chopped toasted walnuts - for garnish
2 tablespoons	30ml	Chopped fresh parsley - for garnish

Recipe Instructions

In a large skillet, melt the butter over medium-high heat. Add the shallots and cook, stirring, for 30 seconds. Add the endive halves, cut-side down and cook until golden brown, about 6 minutes. Turn and cook on the second side until golden, 3 to 4 minutes.

Add the wine and season with salt and pepper. Lower the heat and cover and simmer until the liquid is nearly all absorbed and the endive is tender, about 10 minutes. Garnish with walnuts and parsley.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E54) - from the TV FOOD - NETWORK

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