Braised Endive With Gruyere

Great on its own this is also an excellent side dish for roasted chicken, pork and roast beef.

• 3 Tbsp. butter
• 3 Tbsp. olive oil
• 1 shallot, minced
• 2 Tbsp. fresh lemon juice
• 6 – 8 Windset Farms™ Vivo™ Belgian Endives, root end in tact and halved lengthwise
• 1 tsp. sugar
• 1 tsp. kosher salt
• 1 cup chicken stock
• 1 cup Gruyere, finely grated
• 1 Tbsp. lemon zest
• 2 tsp. fresh thyme, finely chopped
• 1 cup panko bread crumbs*

Instructions:

1. In a large sauté pan, heat butter and olive oil over medium heat. Add shallots and sauté for 2 minutes. Add lemon juice and cook for another 2 minutes. Add Vivo™ Belgian endives, cut side down, in one layer. Add sugar, salt and chicken stock. Bring stock to a simmer and cover for 10 minutes or until endives are fork tender.
2. Remove Vivo™ Belgian endives and place in an 11" x 8" baking dish. Reduce remaining chicken stock to a syrupy consistency and pour over the endives.
3. In a small bowl, mix together Gruyere, lemon zest, fresh thyme and panko. Sprinkle mixture over top of the endives and broil for 4 – 5 minutes, or until lightly browned.

*Panko is a Japanese bread crumb available in the Asian section of most grocery stores.