Braised Belgian Endive
Transform simple ingredients into an elegant side dish with this Braised Belgian Endive recipe. Delicate yet flavorful, this classic preparation starts by searing halved endives in a buttery olive oil mixture until golden, then braising them in a tangy blend of chicken or vegetable stock, freshly squeezed lemon juice, and a touch of sugar. The result is fork-tender endives with a subtle balance of savory and bitter flavors, perfect for complementing roasted meats, fish, or vegetarian mains. Garnished with fresh parsley for a pop of color, this dish is as visually appealing as it is delicious. With just 10 minutes of prep and minimal effort, this recipe makes it easy to elevate your next meal with sophisticated simplicity.
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Recipe Information
Ingredients
- 6 pieces Belgian endives
- 3 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 cup Chicken or vegetable stock
- 2 tablespoons Freshly squeezed lemon juice
- 0.5 teaspoons Salt
- 0.25 teaspoons Freshly ground black pepper
- 1 teaspoon Granulated sugar
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
1. Prepare the endives: Remove any damaged or discolored outer leaves, then trim the root end slightly while making sure the leaves stay intact. Cut the endives in half lengthwise.
2. Heat butter and oil: In a large skillet or sauté pan with a lid, heat the unsalted butter and olive oil over medium heat until the butter is melted and begins to foam.
3. Sear the endives: Place the halved endives in the skillet, cut side down. Cook for 4-5 minutes, or until the cut sides are golden brown. Turn them over and cook for another 2 minutes.
4. Add the braising liquid: Pour the chicken or vegetable stock into the skillet, followed by the freshly squeezed lemon juice, salt, pepper, and sugar. Gently stir to combine and coat the endives.
5. Simmer and braise: Reduce the heat to low, cover the skillet with a lid, and let the endives cook for 15-20 minutes, or until they are tender and easily pierced with a knife. Check occasionally to ensure the liquid hasn't fully evaporated; add a splash of water if needed.
6. Adjust seasoning: Taste the braising liquid and adjust the seasoning with more salt, pepper, or lemon juice if desired.
7. Garnish and serve: Carefully remove the endives from the skillet and transfer them to a serving dish. Spoon some of the braising liquid over the top. Optionally, sprinkle with fresh parsley for a pop of color and additional flavor. Serve warm.
Nutrition Facts
Calories |
140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.5 g | 16% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 490 mg | 21% | |
| Total Carbohydrate | 6.6 g | 2% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 2.2 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 35 mg | 3% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 354 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
