Belgian endive is often used raw in salads, but I think it taste even better when cooked. This recipe from All About Braising combines endive with prosciutto and a touch of cream to make a really unique and delicious side dish. The endives lose most of their bitter flavor through the cooking process, and the prosciutto gets crispy when baked. To turn this into a meal, top each serving with a fried egg.
Braised endive with prosciutto
Adapted from All About Braising
Serves 3-4 as a side, 2 as a main course
4 heads of belgian endive, cut in half lengthwise
1 tablespoon butter
1/4 cup chicken stock
3 slices of prosciutto
1 tablespoon of heavy cream
salt and pepper
Preheat the oven to 375 degrees. Melt the butter over medium heat; add the endives, cut side down. Cook the endives until browned, about 4-5 minutes. Transfer the endives to a greased baking dish; arrange in a single layer, cut side up. Season the endives with salt and pepper. Tear the prosciutto slices into small pieces; arrange the prosciutto over the top of the endives. Pour the chicken stock into the dish. Cover the dish with foil and bake for 30 minutes. Remove the foil and pour the cream over the endives. Return the dish to the oven and bake, uncovered, for another 10 minutes. Spoon the sauce from the bottom of the dish over the endives. Taste for seasoning and serve.