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

Beth Lipton


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

Recipe Summary test

20 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

137 calories; fat 10g; saturated fat 4g; cholesterol 11mg; fiber 7g; protein 2g; carbohydrates 13g; sodium 281mg; iron 1mg; calcium 43mg.