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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak the endive in salted ice water for about 15 minutes. Drain and remove as much moisture as possible. | 2. In a large skillet, over medium, melt butter. Add endive, lightly season with salt and pepper . Add lemon juice and saute lightly 2 to 3 minutes on each side. | 3. Add chicken stock and bring to a simmer. Lower heat to maintain a simmer and simmer uncovered 25 to 30 minutes or until tender. Remove skillet from heat. | 4. In small bowl of electric mixer, beat eggs until light and frothy. Add flour and continue to beat. Slowly add lemon juice; gradually drizzle in hot broth from the skillet. | 5. Return skillet to low heat. Pour egg-lemon sauce over endive, shaking pan back and forth to incorporate avgolemono sauce with endive and to thicken sauce. | 6. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
belgian endive	4	halved		-	-	-	-
ice water			salted	-	-	-	-
butter	1/4	cup		342.0	15.714	10.686	28.8
salt				-	-	-	-
pepper				-	-	-	-
lemon juice	1	tablespoon		0.0	0.0	0.0	0.0
chicken stock	1	cup		86.4	8.472000000000001	6.047999999999999	2.88
egg	2			143.0	0.72	12.56	9.51
flour	1	teaspoon		12.0475	2.6376	0.1959	0.0467
lemon juice	1/4 - 1/3	cup		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.