Braised endives are a simple yet elegant dish highlighting the delicate, slightly bitter flavor of endives softened through slow cooking.
They are typically prepared by gently searing the endives in butter or oil and then simmering. The braising transforms their texture into something tender and almost creamy. This method mellows their natural bitterness while enhancing their subtle sweetness, making them a versatile side dish that pairs well with roasted meats, fish, or vegetarian mains.
Often finished with a touch of seasoning, herbs, or even a sprinkle of cheese, braised endives offer a refined yet comforting addition to any meal.
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In this Article
- Subscribe to Giangi's Kitchen!
- Why you will love this recipe
- What is Belgian endive?
- Reducing the bitterness of Belgian endives
- What’s the best way to eat endives?
- Ingredients needed to make this recipe
- Equipment Needed
- Step by step on how to make these delicious braised endives
- Pro Tips
- What dishes can you enjoy with these braised endives?
- Variations and Substitutions
- Storing and Reheating
- Frequently Asked Questions
- If you enjoy this braised endives recipe, you may want to try my other recipes.
- Braised Endives
Why you will love this recipe
Easy – nothing to it as you add all the ingredients to the skillet and the stove does all the work for you.
Ingredients – Most ingredients are already in your refrigerator or pantry, making this dish easy to prepare at the last minute.
The perfect side dish – to all your meats, fish, and poultry recipes.
Rich in flavor and savory – you will make this braised endives your favorite recipe.
What is Belgian endive?
Belgian endive is a tight, white, and yellow compact head of a type of chicory, Witloff chicory.
They are traditionally cultivated completely underground or in soil but in a dark place to avoid light, which causes the leaves to turn green.
Due to its delicate nature, this vegetable can be a bit intimidating to cook. However, you will be surprised how easy it is to prepare and even easier to enjoy.
Using this braising method will eliminate overcooking or falling apart. It’s one of the easiest ways to enjoy it.
They are delicious raw sliced into a salad such as Belgian endives and avocado salad or as your traditional endive and ham au gratin.
Since its season is from November to April, it is the perfect winter and spring dinner companion.
According to popular legend, a farmer discovered it in 1830 in Belgium.
Reducing the bitterness of Belgian endives
I must admit that Belgian endives are an acquired taste, as they are bitter. But there is no need to worry, as the endives lose some bitterness when braised, especially when a sprinkle of sugar is added to the cooking process. I have it here for you.
What’s the best way to eat endives?
Belgian endives can be enjoyed raw or cooked.
To enjoy them raw, simply wash them and remove all external wilted or browned leaves, then slice or chop and add to your salad. You can even use them as a dipping vessel, as I have them with this goat cheese and sun-dried tomatoes canape.
When cooking them, you have so many choices, including grilling, sauteing, or braising, which will soften the bitter flavor and bring out the sweetness of the endives.
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Unsalted butter – always use unsalted butter. You want to have control of the seasoning, and salted butter will not only add too much salt to your dish but change its flavor.
Olive Oil – used with the butter to braise your endives.
Belgian endives – one per person. Ensure that all of them are the same size so they cook evenly. There should be no bruising or dark spots. The top part has to be nicely close up.
Salt – seasoning needed.
Sugar – to cut down on the bitterness and also to help with the caramelization.
Parsley – optional and finely chopped.
Equipment Needed
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Step by step on how to make these delicious braised endives
With all my recipes, please assemble all the ingredients before starting cooking and baking.
- Add the butter and the olive oil in a non-stick skillet.
- Remove any damaged leaves and slice off a thin layer of the hardcore bottom. Do not cut too much, or the outer leaves will start to unravel.
- Wash the endives and add them on a single layer to the skillet, whole and still wet.
- Sprinkle with salt and sugar, cover with a tight-fitting lid, and cook over low heat, turning occasionally, for about 30 minutes or until the endives are tender and caramelized.
- Remove the lid and continue to cook over high heat if any extra liquid is left in the skillet.
- Transfer to a serving dish, add the braising liquid, and sprinkle with the parsley. This step is optional.
Pro Tips
- Do not cut all the way to the bottom of your endives. The end cap will hold all the leaves together.
- The parsley is optional, but it adds a nice flavor.
What dishes can you enjoy with these braised endives?
Braised Belgian endives taste great with roasted lamb, steak, or chicken.
Those are few of my suggestions:
Variations and Substitutions
You can prepare this dish the classic way, which takes longer.
- Cook the endives in water, lemon juice, salt, and sugar until tender, then saute them in a skillet until lightly browned.
A few grinds of pepper if you desire it.
Storing and Reheating
Store: Once your endives have thoroughly cooled off, place them in an airtight container and store in the refrigerator for up to three days.
Reheating: Place your leftover braised endives in a baking dish, add a small dollop of butter, and bake in the oven. You can also reheat them over simmer to medium heat on a killer on the stovetop. Add butter or chicken stock to prevent them from drying out too much.
Frequently Asked Questions
How to cook endives so it is not bitter?
To reduce the endive’s natural bitterness, blanching them in salted water before cooking or roasting will remove some of the internal bitter compounds.
Another solution is to sear them at high heat for a short time to caramelize them. Add a touch of sweetness to reduce the bitterness.
Is endive a cabbage?
No it is not. It belongs to the Chicory family.
What’s the best way to eat endives?
A Belgian endive can be enjoyed raw or cooked. To enjoy it raw, simply wash it and remove all external wilted or browned leaves, then slice or chop and add to your salad, or you can even use it as a dipping vessel as I have it with this goat cheese and sun-dried tomatoes canape. Cooking them, you have so many choices, including grilling, sauteing or braising, which will soften the bitter flavor and bring out the sweetness of the endives.
If you enjoy this braised endives recipe, you may want to try my other recipes.
Braised Endives
Ingredients
- 1 tablespoom unsalted butter
- 1 tablespoon extra virgin olive oil
- 4 large Belgian endives
- ½ teaspoon salt
- ½ teaspoon sugar
- Parsley, chopped and optional
Instructions
- In a non-stick skillet melt the butter and the olive oil.
- Remove any damaged leaves and a very thin layer of the hardcore bottom (make sure that you do not cut too much of it so that the outer leaves start to unravel). Wash the endives and add them, whole and still wet, to the skillet.
- Sprinkle with salt and sugar, cover, and cook over low heat, turning occasionally, for about 30 minutes or until the endives are very tender and caramelized.
- Remove the lid and cook over high heat to evaporate any extra liquids if any remaining.
- Serve with the juices and sprinkle the parley, optional.
Notes
- Do not cut all the way to the bottom of your endives. The end cap will hold all the leaves together.
- The parsley is optional, but it adds a nice flavor.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Classics, Sides, Vegetables
- Cuisine: French
- Occasion: Easter
- Season: Spring, Winter
- Type: Affordable Gourmet, Under 45 minutes
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