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Braised Belgian Endive
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Makes: 4 servings

A cousin of chicory, underappreciated endive also has a slightly bitter taste. Here it is braised with sweet butter and a touch of sugar to balance out any bitterness, making it perfect served alongside a simple steak for an easy weeknight meal.


  1. 1Combine all ingredients except endives in a large frying pan over medium heat and bring to a simmer.
  2. 2Add endives to the pan in a single layer and braise, turning occasionally, until the cores just give way when pierced with a knife, about 10 minutes.
  3. 3Increase heat to medium high and cook, turning occasionally, until almost all the liquid has evaporated and the endives are golden brown, about 5 to 10 minutes more.
  • Braised Belgian Endive
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