Braised Belgian Endive


Jen Causey ; Photo Styling: Chelsea Zimmer ; Prop Styling: Mindi Shapiro


  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons unsalted butter
  • 6 heads Belgian endive (about 5 oz. each), bottoms trimmed, halved lengthwise (or quartered if larger)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup low-sodium vegetable broth
  • 1 tablespoon raw honey
  • 2 teaspoon fresh lemon juice
  • Grated fresh nutmeg, optional


  1. Place oil and 1 tablespoon of the butter in a large skillet; heat over medium heat until butter melts. Add endive halves cut side down; sprinkle with salt and pepper. Cook until endive begins to lightly caramelize, about 3 minutes. Turn endive halves and cook until lightly browned, 2 to 3 minutes more.

  2. Add broth to skillet and bring to a simmer. Cover and reduce heat to medium-low. Cook until endive is just tender and cores are soft enough to be easily pierced with a paring knife, about 5 minutes, turning once. Uncover and increase heat to medium-high. Add honey and lemon juice; cook until liquid has reduced by half, about 2 minutes. Gently stir in remaining 1/2 tablespoon butter. Serve sauce over endive halves. Sprinkle with fresh nutmeg, if desired.

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  • Have it your way. Serve this dish hot, warm, or at room temperature. It makes a great side for fish, chicken, or pork.
  • Yield: 4

Nutritional Information

Calories per serving: 137
Fat per serving: 10g
Saturated fat per serving: 4g
Cholesterol per serving: 11mg
Fiber per serving: 7g
Protein per serving: 2g
Carbohydrates per serving: 13g
Sodium per serving: 281mg
Iron per serving: 1mg
Calcium per serving: 43mg

This Recipe Is

Beth Lipton