Food & Cooking Recipes Dinner Recipes Dinner Side Dishes Tom Colicchio's Braised Endive Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. 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