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Nutrition Facts
Serving Size 1 (542g) Recipe makes 6 servings The following items or measurements are not included below: 1 tablespoon dried herbs
Calories 118
Calories from Fat 36		(30%)
Amount Per Serving		%DV
	Total Fat 4.0g	6%
	Saturated Fat 2.1g	10%
	Monounsaturated Fat 0.8g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 7mg		2%
Sodium 139mg		5%
Potassium 1638mg		46%
Total Carbohydrate 18.2g		6%
	Dietary Fiber 15.9g	63%
	Sugars 1.8g
Protein 6.9g		13%
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Braised Belgian Endive

Recipe #19776 | 25 min | 10 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Bergy
Feb 15, 2002

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.

SERVES 6 (change servings and units)

Ingredients

6 Belgian endive, rinsed,patted dry and root end cut off (about 1 1/4 lbs)
1 1/2 tablespoons butter
1/2 teaspoon sugar
2 tablespoons fresh lemon juice
1/2 cup low sodium chicken broth
1 tablespoon dried herbs (oregano, basil, rosemary or marjoram)
1 tablespoon chopped fresh parsley
pepper

Directions

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.

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Featured Reviews for This Recipe

From: Bone Man

On Aug 29, 2007

Bergy, you're a genius! I wanted to make a nice supper for my wife who's been pretty stressed at work so I made this as a side to my Southern Pan-Fried Fish (I used fresh walleye fillets), ( Pat's Southern-Fried Panfish ), and my Beginner's Rice, Beginner's Rice , along with Hawaiian Rolls and butter. What a fine supper THAT turned out to be! Linda was bowled over. The flavor of the braised endive meshes beautifully with the fish. I had never prepared Belgian endive before this and had no clue as to how to proceed until I printed out your recipe — I just KNEW I couldn't go wrong with a Bergy recipe. *.* Anyway, I followed the recipe exactly and it was just super. The next time I make it (soon!), I will split each one longways, just about a minute or so before it's finished braising so that the endives will pick up even more of that unique basting sauce in the pan. Thank you so much for this fine recipe, Bergy! pat, the old bone man.

1 person found this review helpful

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From: Tamaretta

On Aug 5, 2007

I've never cooked or tasted belgian endive before, so I was unsure of what to expect. These were good, and tasted to us like a cross between cabbage and brussel sprouts. Thanks for posting!

1 person found this review helpful

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From: Chef #534338

On Mar 23, 2009

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.

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From: Zurie

On Jun 18, 2008

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!!

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