The tricky part about cooking with beer is balancing its bitterness. Belgian cooks do this by adding some sweetness to the dish or by serving something sweet as an accompaniment, often, as here, in the form of dried or fresh fruit. Plus: More Vegetable Recipes and Tips
How to Make It
In a large bowl, toss the endives with the apples and currants. Add the sugar and lemon juice, season with salt and pepper and toss well. Heat 1 tablespoon of the walnut oil in each of 2 large skillets. Add one-quarter of the endives to each skillet and cook over high heat, stirring constantly, until browned, about 5 minutes. Transfer to a large platter. Repeat with the remaining walnut oil and endives. Serve warm.
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