Braised endive, escarole, or radicchio with prosciutto from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 298) by Mark Bittman

  • lemons
  • Belgian endive
  • Show all ingredients...

  • EYB Comments

    Can substitute white wine vinegar for lemons, and dry-cured ham for prosciutto; and Brussels sprouts, cabbage, kale, chard, or beet greens for Belgian endive, escarole, or radicchio.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Polenta; Polenta with herbs; Polenta with fresh corn; Polenta gratin; Grilled or fried polenta

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute white wine vinegar for lemons, and dry-cured ham for prosciutto; and Brussels sprouts, cabbage, kale, chard, or beet greens for Belgian endive, escarole, or radicchio.

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