Endives "bonne femme"
A one-pot endive dish with potatoes, onion and bacon.
[Translator's note: the French "bonne femme" style is good, straightforward home cooking (whether the cook is a man or a woman!).
[Translator's note: the French "bonne femme" style is good, straightforward home cooking (whether the cook is a man or a woman!).
120 K 4.0/5 (33 reviews)
1 hour 25 min.
Easy
12 people
8 IngredientsLast modified on: May 12th 2013
4 cups 
6 1⁄3 cups 
12 tablespoons 
2 2⁄3 cups 
9 cups endives (head of chicory)
2 
Times for this recipe
Preparation: 40 min.
Cooking: 45 min.
All in all: 1 hour 25 min.
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Step by step recipe
Stage 2 - 10 min.
Peel 6 1⁄3 cups potatoes and slice, then rinse and dry.
Stage 3 - 3 min.
Pour 12 tablespoons olive oil into a large saucepan or casserole on medium heat.
When hot, add 2 2⁄3 cups small pieces of smoked bacon and cook for 2 or 3 minutes while stirring.
When hot, add 2 2⁄3 cups small pieces of smoked bacon and cook for 2 or 3 minutes while stirring.
Stage 4 - 2 min.
Add the chopped onion, salt and pepper and stir well. Cook for 1 or 2 minutes without colouring.
Stage 5 - 30 min.
Add the sliced potatoes, salt and pepper again and stir well.
Cover and leave to cook for about 30 minutes.
Cover and leave to cook for about 30 minutes.
Stage 6 - 10 min.
Meanwhile, prepare 9 cups endives (head of chicory) but do not blanch, then cut into pieces.
Stage 7 - 10 min.
Add the endives to the pan, add the juice of 2 lemon and stir well.
Cover and cook on low heat for 10 minutes.
Cover and cook on low heat for 10 minutes.
Stage 8 - 5 min.
Remove the lid and check if the potatoes are cooked. They should be soft. If not, leave to finish cooking without the lid.
Stage 9 - 3 min.
Serve piping hot, either on individual plates or straight from the pan in the middle of the table.
Remarks
As with any cunningly modest recipe like this one, the proportions are very approximate, so you can adapt it to suit yourself.
I love to eat this with a drizzle of vinegar over it, but that's a matter of personal taste.
I love to eat this with a drizzle of vinegar over it, but that's a matter of personal taste.
Keeping: Several days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 120 RDI=50 % | 470 RDI=40 % | 540 RDI=80 % | 7,220 RDI=360 % | 30,220 RDI: 360 % |
| Per 100 g | 2 RDI=1 % | 8 RDI=1 % | 9 RDI=1 % | 130 RDI=7 % | 550 RDI: 7 % |
| Per person | 9 RDI=4 % | 40 RDI=4 % | 50 RDI=7 % | 600 RDI=30 % | 2,520 RDI: 30 % |
How much will it cost?
- For 12 people : 10.80 €
- Per person : 0.90 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Endives (head of chicory)
Like these other recipes: Comtoise endive salad, Flamiche, Gratin of Endives with Mont d'Or, Endive gratin with cancoillotte, Endives , ... See them all 15
Potatoes
Like these other recipes: Ardennes Salad, How to cook potato grenaille , Creamy "terre et mer" pots, Hasselback or "Swedish-style" potatoes, Fisherman's Ragout, ... See them all 83
Onion
Like these other recipes: Gratin Parmentier, Montagnon rice, Mushrooms on toast, French style, Morel risotto with Vin Jaune and Mont d'Or, Curried mussels with cabbage, ... See them all 148
Small pieces of smoked bacon
Like these other recipes: Montbenoit's canapés, Veal Marengo, Smoked tomato toast, Spinach à la Lorraine, Rabbit civet "à la normande", ... See them all 10
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