30 minutes
A delightful dish featuring caramelized Belgian endives braised in a savory chicken broth until tender.
Belgian Endives, trimmed, cleaned, and halved lengthwise
each
to taste
Unsalted Butter, melted
tablespoons
0.25 fluid ounces
1. Prepare Endives
Trim and clean four Belgian endives using a knife. Remove the root ends and any discolored leaves. Once cleaned, halve the endives lengthwise and season them generously with salt.
2. Brown Endives
In a heavy-bottomed skillet, melt two tablespoons of butter over medium heat. Place the endive halves cut-side down in the skillet and brown until the cut sides are nicely caramelized.
3. Braise Endives
Transfer the browned endives to a baking dish, arranging them in a single layer with the browned sides facing up. Pour enough chicken broth into the baking dish to reach a depth of about ½ inch.
4. Bake
Cover the baking dish and place it in an oven preheated to 400°F. Bake for about 20 minutes until the endives are tender, which can be checked by piercing them with a sharp knife.
Select Belgian endives that are firm, compact, and have crisp, pale leaves. Freshness is key to flavor and texture.
Braise your endive slowly on low heat to ensure it becomes tender without disintegrating.
Sauté in butter or olive oil to caramelize the cut side of the endive, adding a deeper flavor to the dish.
Use a flavorful braising liquid with aromatics like thyme, bay leaf, or garlic to infuse the endive as it cooks.
Add fresh herbs, toasted nuts, or shaved Parmesan as garnish for flavor and texture contrast.
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