Monday: braised endive

This was a random one after getting back from a long weekend of snowshoeing.

Half some belgian endive then put them cut-side down in a very hot pan with a bit of oil. Let sear for a couple minutes then add the braising liquid (veal stock, grainy french mustard, tomato paste, honey, black pepper), cover and let simmer until the endive is tender, about 45 minutes.

We ate this as a main course, toppped with grana padano and accompanied by brown rice.