You are here: Home » Recipes » Braised Endive Braised Endive Kitchen Tested Yield 4 servings Braising bitter endive makes it mellow, supple and silky. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Ingredients 4 heads Belgian endive, trimmed2 tablespoons butter2 tablespoons fresh lemon juice2 tablespoons dry white wine or reduced-sodium chicken broth1/4 teaspoon coarse salt Freshly ground black pepper Instructions Slice off 1/4 inch of the endive’s root end and cut out the core with a paring knife. 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.