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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.

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  • 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


Cooking time 20mins


Step 1

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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