Braise endive wedges in apple cider vinegar until just softened, then top with crisp prosciutto, toasted walnuts, and Gruyère for a stunning dinner party side dish.

Colleen Weeden
Source: Better Homes and Gardens

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Blaine Moats

Recipe Summary

hands-on:
10 mins
total:
35 mins
Servings:
8
Yield:
8 endive halves
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a 12-inch skillet over medium. Add prosciutto. Cook 3 to 4 minutes or until crisp, turning once. Remove; crumble when cool. In same skillet melt butter and heat oil over medium-high. Add garlic; cook and stir 1 minute. Add endive; cook 3 to 5 minutes or until browned, turning occasionally. Add vinegar, salt, and black pepper. Cover tightly with lid.

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  • Reduce heat. Cook 10 to 15 minutes or until the tip of a knife inserts easily into endive. Uncover; sprinkle with cheese. Turn off heat. Let stand, covered, 5 minutes or until cheese melts. Sprinkle prosciutto, walnuts, and rosemary over endive. Serves 8.

Nutrition Facts

172 calories; total fat 13g; saturated fat 4g; polyunsaturated fat 4g; monounsaturated fat 3g; cholesterol 19mg; sodium 309mg; potassium 850mg; carbohydrates 10g; fiber 9g; sugar 1g; protein 8g; trans fatty acid 0g; vitamin a 5724IU; vitamin c 17mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 373mcg; vitamin b12 0mcg; calcium 216mg; iron 2mg.
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