5 Ingredients or Fewer

Braised Whole Belgian Endives (Indivie Intere a Crudo)

November 17, 2014
2 Ratings
  • Serves 4
Author Notes

This is a Roman recipe from Ada Boni's Italian Regional Cooking, a 1960s cookbook. It's a classic side dish to go with some roast beef or other roast vegetables. Extremely low maintenance, just throw everything together in a pot and cover -- just cook it very, very slowly and gently, and remember to take a peek every now and then. Mint is a really typical Roman herb, but you could basil or fresh oregano for the mint leaves. You can prepare this ahead of time and simply warm it up gently in the same pot before serving. —Emiko

What You'll Need
  • 4 whole, large Belgian endives (also known as witlof or chicory), outer leaves picked
  • 2 cloves garlic, whole but peeled
  • 1/4 cup extra virgin olive oil
  • Handful of mint leaves
  • Salt and pepper to taste
  1. Rinse the endives under running water and place them, still dripping, in a pan with the garlic, olive oil, mint, and salt and pepper. Cover with a lid and heat on lowest heat setting. Cook, turning about halfway through and checking now and then, until endives are soft and caramelized -- a knife piercing them should meet no resistance. This takes about 50 minutes.

See what other Food52ers are saying.

  • Emiko
  • NYanne
  • Holly Nelson
    Holly Nelson
  • AnneHD

6 Reviews

NYanne January 5, 2020
I made this yesterday. I grew up eating braised endive and was excited to try it. I added 12 garlic cloves. While the endive is tasty, I will add mor salt and pepper next time.
Holly N. October 23, 2016
Thanks s o much.....thinking it was oven. This shows that important lesson --always actually read the whoel recipe before cooking (or commenting!) Appreciate your help--as it looks like a lovely autumn/winter dish!
Holly N. October 23, 2016
what is meant by 'lowest heat setting?" 200? 175? 0 :)
Emiko October 23, 2016
The lowest setting on your stovetop (note, this is cooked in a pan on the stove, not in the oven, so I can't give you an exact temperature!). I have a gas stovetop and I use the smallest burner turned onto the low, that's what I call the lowest heat setting :)
AnneHD January 27, 2015
Super simple and delicious; Italian cuisine at its best! Thank you for this awesome recipe AKA my new favorite way to cook endives. I'll make it again soon, for sure.
sandy P. November 30, 2014
Trader Joe's sells 3-packs of endive. I could eat this braised endive everyday and never tire of it.