Braised Endive Recipe

Cook the farro

Rinse the farro briefly under cold water. In a medium saucepan combine 1 cup farro, 2.5 cups water, 1 bay leaf and 1/2 tsp salt. Bring to a boil, then reduce heat to a simmer, cover and cook until tender but still slightly chewy, about 20–25 minutes for pearled farro. Drain any excess water, discard the bay leaf and return farro to the pot; fluff with a fork and set aside to cool slightly.

Dress the farro and beans

In a bowl, combine the warm farro with the rinsed and drained white beans, 1 tbsp olive oil, 1 tsp lemon zest, 2 tbsp chopped dill, 1/2 tsp salt and 1/4 tsp black pepper. Toss gently to combine and taste; adjust seasoning. Keep warm or set aside at room temperature while you braise the endive.

Prepare the endive

Trim the root end of each endive, remove any discolored outer leaves, then halve each head lengthwise through the core so the halves hold together. Pat dry.

Sear the endive

In a large skillet over medium heat, melt 2 tbs butter with 1 tbs olive oil until foam subsides. Add the endive halves cut-side down in a single layer (work in batches if needed). Cook undisturbed until the cut surfaces are golden brown, about 4–6 minutes.

Saute aromatics

Push the endive to the sides or transfer briefly to a plate. Add the chopped onion to the skillet and sauté in the butter/oil until softened and translucent, about 5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Deglaze and braise

Pour in 1 cup white wine (or broth) to deglaze the pan, scraping up browned bits. Let it reduce by half, about 2–3 minutes. Return the endive to the skillet, cut-side up if you prefer a glossier top, and add 1 cup stock. Sprinkle 1 tsp kosher salt, 1 tsp black pepper and 1 tsp honey or maple syrup if using. Bring to a gentle simmer, then reduce heat to low, cover the skillet (or tent with foil) and braise until tender when pierced with a knife, about 12–15 minutes.

Finish the braised endive

Remove the lid and increase heat to medium-high for 1–2 minutes to reduce the braising liquid slightly if it seems too thin. Stir in 1 tbsp lemon juice to brighten the flavor. Taste a small piece and adjust salt, pepper or a touch more honey if the endive is still bitter. Keep warm.

Divide the warm farro-and-bean mixture among 4 plates (or family-style in a shallow bowl). Arrange 1–2 braised endive halves on top of each portion of farro.

Crumble about 3/4 oz feta over each serving (reserve a little for garnish). Sprinkle a few pinches of chopped dill, and finish with a light drizzle of olive oil and a squeeze of lemon if desired. Garnish with dill sprigs and serve immediately.

Leftovers: Store braised endive and farro separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of stock to loosen.