Braised Endives

Directions

1. 1
   Trim the endives, cut them in half lengthwise, and soak them briefly in cold water.
2. 2
   Drain.
3. 3
   Melt the butter in a saute pan, put the endives in, cut side down, and brown them.
4. 4
   Turn them over and brown the other side briefly.
5. 5
   Add 1 cup of the gravy, plus the lemon juice and basil, and simmer, uncovered, until the liquids almost disappear.
6. 6
   Add the remaining gravy and continue simmering until the sauce is reduced to about 1/2 cup.
7. 7
   Check the seasoning and add pepper and salt, if needed.
8. 8
   Meanwhile, in a separate pan, saute the walnut pieces in 2 tablespoons of butter over low heat until they are a delicate (not dark) brown.
9. 9
   Sprinkle the sauteed walnuts over the endives and serve.