Braised Endives


About a week ago I bought a pack of Belgium endives out of curiosity. I was looking for a nice creative recipe and everything seemed too easy. Then I stumbled up on this recipe from Food52 and quickly decided on how I should cook them. Since this is not the recipe that randomly popped up in my head, let;s start right away.

Did I tell you that it is my favorite recipe already?


Serving size: 

4 servings


  • Belgian endive
  • tablespoons unsalted butter
  • 3/4 cup heavy whipping cream
  • garlic clove, thinly sliced
  • rosemary sprigs
  • Sea salt and black pepper, to season
  • teaspoons lemon juice


Preheat the oven to 400 °F.

Trim the ends of the endive and remove any discolored outer leaves. Cut in half lengthwise, and season the cut side of the endive lightly with sea salt.

Melt the butter in a large cast-iron skillet over medium heat. Add the endive, cut side down, and cook until golden, 2 to 5 minutes. Place the endive, browned sides up, in a large, shallow baking dish. Add the cream, garlic, and rosemary sprigs to the dish. Season lightly with sea salt and freshly cracked black pepper. Cover tightly with foil and bake for 20 minutes, or until the endive are tender. Drizzle with the lemon juice and serve.


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