Braised Belgian Endive

A cousin of chicory, underappreciated endive also has a slightly bitter taste. Here it is braised with sweet butter and a touch of sugar to balance out any bitterness, making it perfect served alongside a simple steak for an easy weeknight meal.
Braised Belgian Endive
Braised Belgian Endive

PREP TIME

--

minutes

TOTAL TIME

20

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

20

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup water

  • 3

    tablespoons unsalted butter

  • 2

    teaspoons kosher salt

  • 2

    teaspoons granulated sugar

  • 1

    teaspoon white wine vinegar

  • 1/4

    teaspoon freshly ground black pepper

  • 6

    medium Belgian endives (about 1 1/2 pounds), cut lengthwise and quartered

Directions

Combine all ingredients except endives in a large frying pan over medium heat and bring to a simmer. Add endives to the pan in a single layer and braise, turning occasionally, until the cores just give way when pierced with a knife, about 10 minutes. Increase heat to medium high and cook, turning occasionally, until almost all the liquid has evaporated and the endives are golden brown, about 5 to 10 minutes more.

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