Food & Cooking Recipes Dinner Recipes Dinner Side Dishes Tom Colicchio's Braised Endive Be the first to rate & review! By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 6 This recipe has been adapted from "Craft of Cooking" by Tom Colicchio. Ingredients 3 tablespoons extra-virgin olive oil ½ white onion, sliced 1 medium carrot, sliced 1 medium celery stalk, peeled and sliced Coarse salt and freshly ground pepper 1 bay leaf 1 sprig thyme 9 Belgian endive, trimmed and discolored leaves removed ¾ cup white-wine vinegar 6 tablespoons dry white wine 6 tablespoons verjus Directions In a large straight-sided skillet, heat olive oil over medium heat. Add onion, carrot, and celery. Season with salt and pepper. Cook, stirring occasionally until vegetables are tender, about 20 minutes. Add bay leaf, thyme, and endives. Stir to coat with oil. Add vinegar, wine, verjus, and enough water to cover. Season again with salt and pepper. Cover with parchment paper and then the lid. Simmer over medium-low heat until endives are tender when pierced with the tip of a knife, about 50 minutes. Discard bay leaf. Halve endive lengthwise, and serve with some of the braising liquid. Rate it Print