Chicory with Lemon Flemish Style
Experience the vibrant flavors of Belgium with Chicory with Lemon Flemish Style—a simple yet elegant dish that transforms humble endive into a tangy, buttery delight. This easy recipe features tender braised chicory, gently caramelized in unsalted butter and infused with the bright zest and juice of fresh lemon, creating a perfect balance of sweetness and acidity. A splash of vegetable broth lends depth to the dish, while a sprinkle of sugar, salt, and pepper elevates its natural flavors. Finished with a luscious reduction and a fresh parsley garnish, this side dish pairs beautifully with roasted meats or crusty artisan bread. Ready in just 35 minutes, it’s ideal for a quick yet impressive meal with a European flair!
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Recipe Information
Ingredients
- 4 whole Chicory (endive heads)
- 1 whole Lemon
- 3 tablespoons Unsalted butter
- 1 cup Vegetable broth
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.5 teaspoon Granulated sugar
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Wash the chicory thoroughly under cold water and pat dry with a clean kitchen towel.
Slice the chicory heads in half lengthwise, keeping the cores intact to hold the leaves together.
Zest the lemon and set it aside for garnish. Cut the lemon in half and juice one half, setting aside the juice.
In a large skillet or sauté pan, melt the butter over medium heat until it begins to foam.
Place the chicory halves cut side down into the skillet and let them sear for 3-4 minutes, or until they take on a light golden color.
Add the vegetable broth, lemon juice, salt, pepper, and sugar to the skillet. Stir gently to combine, ensuring the chicory is evenly coated.
Cover the skillet with a lid, reduce the heat to low, and let the chicory braise for 15-20 minutes. Check occasionally to ensure the liquid doesn’t completely evaporate. Add more broth if needed.
Once the chicory is tender and easily pierced with a knife, remove the lid and increase the heat to medium. Allow the sauce to reduce slightly for 2-3 minutes to intensify the flavors.
Transfer the chicory to a serving platter. Spoon the reduced sauce over the top and garnish with the reserved lemon zest and freshly chopped parsley, if desired.
Serve warm as a side dish or light main course alongside crusty bread or roasted meats.
Nutrition Facts
Calories |
557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 1923 mg | 84% | |
| Total Carbohydrate | 49.2 g | 18% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 9.0 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 478 mg | 37% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2370 mg | 50% | |
*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.
