Skip to content
Side Dishes

Pan-Braised Belgian Endive

For a side dish that's different from the usual, get some small Belgian endives and cook them with our simple Pan-Braised Belgian Endive recipe.
Recipe Pan-Braised Belgian Endive
  • Difficulty Easy
  • Preparation 5 minutes
  • Cooking 15 minutes
  • Servings for 4 people

With the arrival of the cold season, endives and radicchio start to appear in the produce section of supermarkets. Often overlooked in favor of classic lettuce, they’re perfect for making light, flavorful side dishes like this Pan-Braised Belgian Endive. Eating with the seasons also means stocking up on the nutrients you need to stay healthy and get through the winter with a few fewer aches and sniffles.

You don’t need many ingredients to make Pan-Braised Belgian Endive. Extra virgin olive oil and onion are what accompany the endive as it cooks, with no need to add much else. Serve it as a side to your meat dishes or with mild cheeses: in no time you’ll have a really tasty dinner.

Among other endive recipes, we recommend trying the Belgian Endive au Gratin with Speck, or try a few recipes with its close relative, radicchio, such as the Radicchio Rolls with Ricotta and Walnuts and the Roman-Style Gnocchi with Radicchio and Gorgonzola.

Ingredients for 4 people

Copy Ingredients List
Open in App

Method

  1. To make the Pan-Braised Belgian Endive, start by removing the first layer of outer leaves. Then, if the endive is too large, cut it in half lengthwise.
  2. Next, cut the onion in half and put it in a pan, cut side down, together with the oil. Let it brown for a few moments, then add the endive.
  3. Season with salt and pepper, remove the onion and cover, continuing to cook for 15 minutes and turning from time to time.
  4. Serve the pan-braised endive piping hot as a side for your main courses. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

You can also flavor the Pan-Braised Belgian Endive with herbs such as thyme and rosemary.

Tips

When buying endive, choose firm, tightly closed heads with no blemishes or dark parts.

Storage

Pan-Braised Belgian Endive keeps in the fridge for a couple of days, tightly covered with plastic wrap. We recommend reheating it in a pan before eating.

Comments