Braised Belgian Endive

Total Time
Prep 10 mins
Cook 15 mins

Endive makes a lovely salad or cooked like this recipe. I love a variety of vegetables and this is one I enjoy making. Cook longer or less depending on your personal taste. Use fresh herbs if they are available increase herbs to 3 tbsp if you use fresh and chop finely.

Ingredients Nutrition


  1. Melt the butter in a skillet over medium heat, let it get warm (melt) and add the endive (whole not leaves separated), sugar, lemon juice,& chicken stock.
  2. Bring to a boil, cover pan and braise the endive for 3 minutes.
  3. Turn 1/4 way round braise for 3 more minutes, turn a quarter again continue to brais for 3 minutes and then turn the endive to the last quarter and braise 3 minutes (a total of 12 minutes and braising all four sides).
  4. Uncover the pan, raise heat to medium High.
  5. Add herbs, parsley cook for an additional 2 minutes, pan juices should have reduced by about 2/3.
  6. Serve ASAP.


Most Helpful

Good stuff! Go easy on the lemon juice. I substituted butter with olive oil and cut the endives in half before putting them in the pan.

marchelai January 07, 2014

I had purchased endives for the first time and found this recipe to try on them. I substituted smart balance margarine for the butter and used oregano and basil as my herbs. I think that I am not a huge fan of this vegetable, but the recipe was tasty enough. Perhaps I can develop more of a liking for endive in the future.

kimmarie300 March 23, 2009

This is exactly what I was looking for: a simple way to prepare endives as a hot side dish. I have done the ham-gruyere-sauce thing, and I use it in salads. But it's winter and cold where I am! This was very nice! We had it with lamb braised with sweet peppers, olives, garlic and baby potatoes. Plus a green salad. Great flavours together. I added a little more sugar -- maybe my lemon was more sour than most! Basic, herby, rustic, farm-style, lovely!!! When it was always ready, I also cut mine in half like Bone Man did, and braised them on the cut sides. Thanks, Bergy!!

Zurie June 18, 2008

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