ENDIVES BRAISED with BALSAMIC VINEGAR AND OVEN BAKED WITH BARLEY

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I have a love and hate relationship with endives, on the one hand I like the sweetness they can have but on the other hand certain days I just can’t stand that bitter taste they can have. So it’s a bit of a gamble when I decide to cook with them, fortunately it was love the day I made these braised and oven baked endives. I used barley but you can just as well use rice.

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ENDIVES BRAISED with BALSAMIC VINEGAR AND OVEN BAKED WITH BARLEY

Endives
Cooked barley
A small sweet onion, chopped
Freshly grated parmesan cheese
Balsamic vinegar
Salt
Olive oil

– Divide the endive length wise and take carefully out the inner leaves so that a small boat is formed.
– Braise the chopped onion in a little olive oil for a couple of minutes.
– Chop the detached leaves and put them and the endives in the pan where you have braised the onion and go on braising the whole slowly. Stir the chopped endives and onion and turn the endive halves over now and then, don’t forget to salt a little.
– When they are almost ready you add good balsamic vinegar and braise on for a couple of minutes.
– Take out the endive halves and put them on an oven-proof form.
– Add the barley and the grated parmesan to the onion and the endives in the pan and mix well before spooning the mixture into the endive boats.
– Bake in a hot oven until golden on the top, not too much because the barley gets too hard then.

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