New This Month

Braised Endive

  • Servings: 6


  • 4 tablespoons (1/2 stick) unsalted butter
  • 3 large Belgian endive, halved lengthwise
  • Coarse salt and freshly ground pepper


  1. In a skillet large enough to hold endive in one layer, melt butter over medium-high heat. Add endive, and cook, turning occasionally, until brown all over, about 7 minutes.

  2. Cover with a parchment-paper round, and then a tight-fitting lid. Reduce heat to very low, and cook until tender when pierced with the tip of a knife, 20 to 30 minutes. Season with salt and pepper, and serve immediately.

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