Cast Iron

Buttery Braised Belgian Endive

by:
January 26, 2016
4
5 Ratings
Buttery Braised Belgian Endive
Photo by Amber Wilson
  • Serves 4
Author Notes

I served this tender, cream-laden endive with lentil soup, but you can use just about any hearty, vegetable-based soup you like. Whatever you do, be sure to spoon some of the dish's leftover cream onto the top. It adds richness and ties the two together. —amber wilson | for the love of the south

What You'll Need
Ingredients
  • 4 Belgian endive
  • 3 tablespoons unsalted butter
  • 3/4 cup heavy whipping cream
  • 1 garlic clove, thinly sliced
  • 2 rosemary sprigs
  • Sea salt and black pepper, to season
  • 2 teaspoons lemon juice
Directions
  1. Preheat the oven to 400 °F.
  2. 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.
  3. 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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  • Sharron Lehman
    Sharron Lehman
  • Cindy Foreman
    Cindy Foreman
  • amber wilson | for the love of the south
    amber wilson | for the love of the south
  • sheimoon
    sheimoon
amber wilson | for the love of the south
Southern storyteller, freelance photographer, and recipe developer. Author of the Southern memoir-style food blog, For the Love of the South. Bringing Southern memories to the table.

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8 Reviews

sheimoon
sheimoon March 1, 2016
hello,

any reason one couldn't bake the endive in the skillet? mine has a nice tight-fitting top, so i wouldn't need foil. thanks!
 
amber W.
amber W. March 1, 2016
If you have a skillet with a nice fitting lid, then definitely do away with the foil and bake it in the skillet! I hope you enjoy!
x
Amber
 
Sharron L.
Sharron L. February 29, 2016
Why on earth use canned lentil soup when you can make your own (with green lentils and some chopped ham or bacon, an onion and a few carrots) in 25 minutes?
 
nurunr
nurunr March 1, 2016
Because then Progresso wouldn't pay the commission for the tie-in...?
 
Sharron L.
Sharron L. March 1, 2016
*smiley face*
 
Cindy F.
Cindy F. January 29, 2016
Why is endive so expensive? Can I grow it in my garden?
 
amber W.
amber W. January 31, 2016
Cindy,
Belgian Endive is grown either completely under the soil or indoors, kept out of sunlight. Lack of light gives the endive it's beautiful coloring. It is a more expensive ingredient, but I love serving it to a smaller group, 2-4, as a side! It makes a light dinner seem luxurious. x Amber
x
Amber
 
Cindy F.
Cindy F. February 1, 2016
thanks Amber, I will try this.