Buttery Braised Belgian Endive Recipe on Food52

Cast Iron

Buttery Braised Belgian Endive

November 19, 2019
5 Ratings
Photo by Amber Wilson
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

  • Serves 4
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
In This Recipe
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.

See what other Food52ers are saying.

  • 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
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.

    8 Reviews

    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!
     
    Author Comment
    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. 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 March 1, 2016
    Because then Progresso wouldn't pay the commission for the tie-in...?
     
    Sharron L. March 1, 2016
    *smiley face*
     
    Cindy F. January 29, 2016
    Why is endive so expensive? Can I grow it in my garden?
     
    Author Comment
    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. February 1, 2016
    thanks Amber, I will try this.