Braised Belgian Endive

Braised Belgian Endive
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Belgian endive doesn't need much more than a gentle cooking technique to bring out its creaminess and subdue the bitterness in its flavor. A brief sauté after braising makes the dish sweetly caramelized and a perfect topping for delicious flatbread appetizer.


  • 5 Tbsp. unsalted butter
  • 4 large heads Belgian endive
  • 8 shallots, sliced
  • 1 Tbsp. dry white wine
  • 1 tsp. lemon juice
  • ½ tsp. kosher salt
  • Pinch of sugar


  1. Remove any browning or wilting exterior leaves from the endive. Trim about ¼” from the bottom of the heads and separate the leaves.
  2. Melt the butter in a heavy-bottomed pan over medium-high heat on the stove. The pan should have a tight-fitting lid. Lay the endive leaves and shallots in the bottom of the pan.
  3. Sauté the endive and shallots until the butter caramelizes, about 6-7 minutes. Turn the leaves over occasionally.
  4. Add the wine, lemon juice, sugar and salt to the pan and stir. Lower the heat on the stove to its lowest setting and cover the pan with the lid.
  5. Braise the endive until tender, or for about 30 minutes, and take the lid off the pan. Increase the heat to medium-high and cook the endive until it caramelizes.
  6. For the flatbread, sprinkle a premade dough or crust with olive oil, garlic and oregano. Then add goat cheese, braised endive and baby spinach for a tasty dish that will be a crowd pleaser.


You can also braise the endive in the oven. After browning the leaves, cover the pan and transfer it to a 325° F oven. Braise the endive for 50 minutes.

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