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Cooking Endive [offshoot from General Topics]

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They are wonderful cooked, also.

Here's a simple recipe:

Take Belgian Endive, one per person, and cut them in halves, lengthwise. Preheat a saute pan to medium heat. Brush the endive with olive oil, and add salt, a little sugar, and pepper. Add olive oil to the pan. Add the endive. Cook over medium heat for about 5 minutes per side. If you think the pan is too hot, or the endive look like they are getting burned, turn the heat to low.

You can also do a braised version. After an intial sear on all sides, add some chicken stock (or wine, etc.) to the pan and simmer on low heat, covered, for about 20 minutes.

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  1. Belgian endive is great on the grill. We cook it on the upper rack while doing chicken, and it comes out perfectly roasted. We serve it as a side vegetable.

    P.S. When we were in Belgium, they really did serve a roasted Belgian endive as a side veggie on almost every plate. Thank you.

    1. Braised is delicious, and you can also wrap them in french ham, grate some gruyere on top, and bake/broil to have a delicious main course.

      1. I slowly panfry the leaves in butter and serve with ground black pepper and good parmesan. Simplicity at it's best.