Tuesday, May 27, 2014

Bacon Braised Endives {or, "Chicons" as we say}

The name "endive" makes no sense at all. I mean, it is the vegetable part of the chicory plant, not the endive plant. Second, it was invented {on accident} in Belgium, not in France, and "endive" is the French word, not the Belgian word. So, let's just call it what it is: a chicon.

Chicon is delicious. I love it raw and dressed with homemade mayo as a cold side dish. I love it baked and wrapped in ham as a hot veggie. And now I love it braised and mixed with bacon.

Of course. Bacon makes everything better. And this was no exception. I actually didn't make enough, so make more than you think you'll need, trust me.

The hubster deemed it, "delicious," which means that it's really, really good.

And there are only three simple ingredients. There really is no excuse stopping you from making these right now :p So go throw some together and add some major flavor to your next meal.

Bacon Braised Endives

  1. Chop the slices of bacon into small pieces and fry in a pan until cooked.
  2. Meanwhile, roughly chop the endives into bite-sized pieces.
  3. Add the endives and bone broth to the bacon, stirring to combine.
  4. Bring the broth to a boil, then reduce heat and allow to simmer until the bone broth has reduced by half.
  5. Serve hot and enjoy.

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