Braised Endives with Prosciutto & Gruyère

Photography Tango | Food styling Nataly Simard | Prop styling Caroline Simon

  • Prep time 15 minutes
  • Total time 35 minutes
  • Portion size 8 servings



In large skillet with lid, heat half of the oil over medium heat. Add prosciutto; cook until golden and crisp, turning slices halfway through cooking time, 3 to 4 minutes. Transfer to paper towel-lined plate; let cool slightly and crumble coarsely. Set aside. 

In same pan, heat remaining oil with butter. Add garlic; cook, stirring often, about 1 minute. Add endives; cook until golden brown on each side, turning occasionally, 3 to 5 minutes. Pour in apple juice and vinegar; season with salt and pepper. Cover pan and reduce heat to medium-low. Cook until endives are tender, 10 to 12 minutes. 

Remove from heat. Sprinkle endives with cheese, cover and let stand until cheese is melted, 4 to 5 minutes. Top with reserved prosciutto, walnuts and rosemary. Spoon cooking juices over endives and toppings.

Nutritional facts PER SERVING

  • Iron 0.3 mg
  • Fibre 1 g
  • Sodium 250 mg
  • Sugars 1 g
  • Protein 2 g
  • Calories 95
  • Total fat 8 g
  • Cholesterol 10 mg
  • Saturated fat 3 g
  • Total carbohydrate 3 g
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Lunch & Dinner

Braised Endives with Prosciutto & Gruyère