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Braised Endive

Braised Endive
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by in Jan 2006
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Total Time: 20

Yield: 6 servings

When shopping for endive, choose those that feel heavy in your hand and have tightly compacted heads.


  • 2 tablespoons unsalted butter, divided, plus more to butter baking dish
  • 6 medium to large Belgian endive
  • 2 tablespoons extra-virgin olive oil, divided
  • Pinch of sugar
  • Kosher salt and freshly ground
  • black pepper, to taste
  • 3/4 cup chicken stock


Preheat the oven to 350°. Butter a large 9x13-inch baking dish or gratin pan.

Trim any brown areas from the base of each endive and remove any less-than-perfect leaves. Cut each endive in half lengthwise. Heat 1 tablespoon each butter and olive oil in a large skillet over medium-high heat. When hot, add as many endive as will fit without crowding, cut side down, and cook until speckled brown, about 4 minutes. Turn with tongs to briefly brown the other side, another 4 minutes. Transfer to the buttered dish, cut side up, and continue with the remaining endive, adding more butter and oil as needed. The browned endive should fit snugly into a single layer in the baking dish. Season with sugar, salt, and pepper. Add chicken stock, cover tightly with foil, and braise until tender, about 35 minutes.

Updated Friday, December 23rd, 2005

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