Many people, including children, avoid endives due to their intense bitterness. That's unfortunate, as they're packed with health benefits like lowering cholesterol.
Luckily, a professional chef shared his reliable kitchen trick with me: simply cook them twice in water to eliminate the bitterness effortlessly.
The key is double-boiling. Here's how:
- A pan
- Water
- Salt
1. Blanch the endives in unsalted boiling water for 2 minutes.
2. Drain the water once they're nearly cooked—this discards the bitterness.
3. Add fresh water to the pan.
4. Simmer for a few more minutes in boiling water with a pinch of salt.
5. Drain and serve hot or cold.
There you have it! This chef-approved method transforms bitter endives into a mild, delicious vegetable.
Quick, simple, and effective—perfect for family meals.
Even kids will enjoy endive gratin with ham, no grimaces required!
For even milder endives, remove the bitter cone at the base before cooking. This is ideal for raw salads too.
Simply use a small knife to cut it out.
During the first boil, endives release their bitter compounds into the water.
Discarding it and using fresh water prevents reabsorption, resulting in tender, less acidic endives.
