5 Ingredients or Fewer

Braised Whole Belgian Endives (Indivie Intere a Crudo)

November 17, 2014
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

  • Serves 4
  • 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
In This Recipe
  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.

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The Australian-Japanese cookbook author has lived in Florence (where a visit to a cheese farm once inspired her to start a food blog) for over 10 years with her Tuscan sommelier husband and two kids. Her third cookbook, Tortellini at Midnight, is out now.