My weekly vegetable box delivery comes with a page of fun tidbits about the produce and the farms that grow it. This week I learned that Belgian endive is grown either indoors or underground to keep it from turning green. It also informed me that braised endive is delicious, but I already knew that.
Solar Braised Belgian Endive
1 tablespoon butter
2 Belgian endives, cut lengthwise and quartered
1 tablespoon dry white wine or water
salt to taste
pinch of sugar (optional)
Set Sun Oven out to preheat.
Melt the butter in an 8-inch cast iron skillet. Add the endives, turning to coat. Splash with wine or water, season with salt and pinch of sugar (if using). Cover and transfer to the Sun Oven. Cook until the endive has slightly browned, about 1 hour.
Makes 4 servings.