Why this recipe works Braising endive transforms it into a side dish of uncommonly complex flavor—at once mellow, sweet, and rich, yet still with that faint natural bitter bite. We browned the endive halves in butter and sugar for maximum richness and sweetness, then braised them quickly in white wine and chicken broth for a deep yet brightly flavored vegetable side. To avoid discoloration, don’t cut the endive far in advance of cooking. Delicate endive can fall apart easily if not handled gently, so move the halved endive in the pan by grasping the curved sides gingerly with tongs and supporting the cut sides with a spatula while lifting and turning. You will need a 12-inch skillet with a tight-fitting lid for this recipe.
SERVES: 4
TOTAL TIME: 35 minutes
INGREDIENTS:
- 3 tablespoons unsalted butter
- ½ teaspoon sugar
- Salt and pepper
- 4 heads Belgian endive (4 ounces each), halved lengthwise
- ¼ cup dry white wine
- ¼ cup chicken or vegetable broth
- ½ teaspoon minced fresh thyme
- 1 tablespoon minced fresh parsley
- 1 teaspoon lemon juice
INSTRUCTIONS:
- Melt 2 tablespoons butter in 12-inch skillet over medium-high heat. Sprinkle sugar and ¼ teaspoon salt evenly in skillet and set endive, cut sides down, in single layer. Cook, shaking skillet occasionally to prevent sticking, until golden brown, about 5 minutes (reduce heat if endives brown too quickly). Flip endive and cook until curved sides are golden brown, about 3 minutes.
- Flip endive cut sides down, then add wine, broth, and thyme to skillet. Cover, reduce heat to low, and simmer until leaves open up slightly and endive are tender when poked with tip of paring knife, 13 to 15 minutes (add 2 tablespoons water during cooking if pan appears dry). Transfer endive to serving platter and cover with aluminum foil to keep warm.
- Increase heat to medium-high and bring liquid in skillet to boil; reduce heat and simmer until reduced to syrupy consistency, 1 to 2 minutes. Off heat, whisk in remaining 1 tablespoon butter, parsley, and lemon juice. Season with salt and pepper to taste, spoon sauce over endive, and serve.
VARIATION:
BRAISED BELGIAN ENDIVE WITH BACON AND CREAME:
- Omit butter and lemon juice. Before cooking endive, cook 3 slices bacon, cut into ¼-inch pieces, in 12-inch skillet over medium heat until crisp, 5 to 7 minutes. Transfer bacon to paper towel–lined plate and set aside. Pour off all but 2 tablespoons fat from skillet and continue with step 1. Add 2 tablespoons heavy cream to skillet with parsley in step 3. Sprinkle crisped bacon over endive before serving.
