Braised Endive with Onion
When life, in the form of your local green market, refuses to give you sweet potatoes, make braised endives instead. This is a nice preparation for winter vegetables, with a more pleasant level of bitterness than the radicchio from three posts downward. It seems that the bitterness is concentrated in the outermost leaves, so you can adjust the taste by the number of layers you strip off after washing, if any.
Fortunately, at my next visit one week later (I'm a bit behind with posting dishes, I know.) , the green market had seen the error of his ways and sweet potatoes were available.
Braised Escarole with Onion
Source: Vegetarian Cooking for Everyone by Deborah Madison
2 heads escarole, about 2 pounds in all *
3 Tbsp extra virgin olive oil
1 onion, finely chopped
1 plump garlic clove, minced
salt and freshly milled pepper
* Used 2 heads endive/chicory, maybe 1 1/2 pounds total weight.
Separate the escarole leaves and wash well, taking special care to go over the base of the inner leaves with your fingers where dirt often clings. Drain and coarsely chop. Heat the oil in a wide skillet. Add the onion and cook over medium heat until limp. Add the garlic and cook until it begins to colour, but don't let it brown. Add the escarole with any water clinging to the leaves, salt lightly, and cook, covered, until the greens are wilted and tender,12 to 15 minutes. Season with pepper and toss with the parsley.