To cook endives, you have several options: you can steam them, cook them in poultry or beef stock, or use the method we use in our kitchens. Less fatty than the classic white wine method, this braising technique cooks endives in 25 minutes with just butter and lemon. The water evaporates completely, concentrating the flavors without drowning them. Your endives stay firm, slightly caramelized on the edges.

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