Braised Belgian Endive
Prep time
Cook time
Total time
Browned then braised, the Belgian Endive loses its bitterness and becomes tender and buttery good.
Recipe type: Side
Cuisine: American
Serves: 6
  • 2 tbsp butter
  • 6 Belgian endive, halved
  • water
  • Salt and Pepper
  1. Melt the butter in a large, non-corrosive skillet over medium-high heat. Place the endive in the butter cut side down, and cook until golden brown. Flip over to brown the other side.
  2. Add enough water to the pan so that it's about ¾ inch deep. Reduce heat, cover and simmer for about 25 minutes or until the endive is tender. Turn up the heat, and reduce the liquid until thickened. Salt and pepper to taste.
Recipe by Webicurean at