Chicory With Lemon Flemish Style

Submitted by Studentchef

"For ZWT 6"

 

• Ready In: 30mins
• Ingredients: 6
• Serves: 4

ingredients

• 8 heads chicory lettuce
• 2 ounces butter
• 10 fluid ounces chicken stock
• 2 teaspoons soft brown sugar
• 2 lemons
• salt and white pepper

directions

1. 1. Prepare the chicory, cutting out part of the bitter base. Rinse, dry thoroughly and cut lengthwise in half (if the heads are very fat, cut lengthwise into quarters).
2. 2. Divide the butter in half between 2 frying pans or very wide, shallow saucepans with tightly fitting lids and heat until it foams.
3. 3. Add the chicory pieces, spreading them out in a single layer in the hot butter, and fry over a moderately high heat until lightly browned. Turn carefully and brown the other side.
4. 4. Add half the stock to each cooking receptacle, cover tightly and reduce the heat to low. Simmer for 5 minutes.
5. 5. Mix the sugar with the strained juice of the 2 lemons, remove the lids and sprinkle the sweetened lemon juice all over the chicory. Turn up the heat a little to reduce the lemon juice and liquid and caramelize slightly, loosening the chicory gently with a non-stick spatula if they show signs of sticking.
6. 6. Sprinkle with a little salt and freshly ground white pepper and serve.

Reviews

[threeovens]

This came out really good and lemony. I used cabbage since I really don't care for endive, but I really wanted to try the "Lemon Flemish Style" part. Very nice recipe. Made for ZWT #6 - ZINGO.

 

[magpie diner]

I really had no idea what to expect with this recipe, have never had cooked endive as far as I can remember. So I'm really happy that I tried it because it's not only easy to prepare, it looks pretty impressive on the plate. It was nice warm but I almost prefer it at room temperature. I didn't find the chicory/endive got overly mushy as I thought it might. The texture cooked reminded me of bok choi. I scaled down the recipe as Momaphet did, using 2 endives, 1/2 a lemon, 1/2 tsp sugar and maybe 2 oz of broth. The lemon flavour is fantastic (definitely has to be fresh lemon in this I'd say). Thanks for sharing! Made for Zingo during ZWT6.

 

[momaphet]

For me this was 4 stars but DH insisted on 5! It was surprisingly tasty. I didn't have chicory so used green leaf lettuce. After browning and cooking in the broth, I removed the lettuce, and cooked down the broth and added the lemon and sugar - I had cut down the serving size so used about 1/2 a lemon with about a 1/2 tsp of sugar. I cooked the sauce quickly so it was pretty reduced then poured it over the lettuce. The contrast between the savory, grilled flavor of the lettuce and the tang of the lemon was was really good. I served the with Recipe #410227 and DH really appreciated how this complimented/contrasted the richness of the pork. Thanks Studentchef! Made for ZWT6 by one of the Unrulies Under the Influence

 

[Elmotoo]

Very easy & tasty but the liquid didn't reduce as much as I would have liked without cooking the poor endives to mush. The kids gave this mixed reviews. Made for Zingo, ZWT6. :)