SidesVictor BouchardComment

Braised Belgian Endive

SidesVictor BouchardComment
Braised Belgian Endive
Endive-sliced (1 of 1).jpg

Definitely one of those vegetables you see in the grocery store that aren't used everyday or maybe you're not sure how to cook them at all.  Technically a lettuce but rarely used in salads mainly because they can be pretty bitter.  Braising a great way to remove the bitterness and create a savory side dish.


1 Cup Water

2 TSP salt

2 TSP Sugar

1 TSP white wine vinegar

1/2 TSP black pepper

6 medium endives, quartered lengthwise.

Combine all ingredients in a large frying pan over medium heat and bring to a simmer.

Add Endives to the pan in a single layer and braise, turning occasionally until the cores just give way.

Increase heat to medium high and cook, turning now and then, until almost all the liquid is gone and the endives are a golden brown, about 5-10 minutes.

Braised Endive (1 of 1).jpg