Braised Endive

Kitchen Tested
  • Yield 4 servings

Braising bitter endive makes it mellow, supple and silky.

Mark Boughton Photography / styling by Teresa Blackburn


4 heads Belgian endive, trimmed
2 tablespoons butter
2 tablespoons fresh lemon juice
2 tablespoons dry white wine or reduced-sodium chicken broth
1/4 teaspoon coarse salt
Freshly ground black pepper


  1. Slice off 1/4 inch of the endive’s root end and cut out the core with a paring knife.
  2. Melt butter in a baking dish or saucepan over medium heat. Add endive and cook, turning several times, until slightly softened, about 5 minutes. Add remaining ingredients; cover and simmer 20 to 25 minutes.

Recipe by Robin Mather.



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