New This Month

Braised Endive with Orange

The bitterness of the endive is offset by the sweetness of the orange and juice.

  • Servings: 4

Source: Martha Stewart Living, November 1995


  • 2 cups Homemade Chicken Stock or canned low-sodium chicken broth, skimmed of fat
  • 1 cup fresh orange juice
  • 1/4 cup Triple Sec or other orange liqueur
  • 1 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 4 heads Belgian endive, (1 1/4 pounds)
  • 1 orange, peel and pith removed, sliced into 1/4-inch-thick rounds


  1. Combine stock, orange juice, liqueur, salt, and pepper in a large, shallow, nonreactive saucepan. Bring to a boil, and add endive. Cover endive with cheesecloth to keep it submerged, reduce heat to medium low, and cover; simmer until tender, about 45 minutes.

  2. Transfer endive to a plate, and cover with cheesecloth to keep warm. Continue simmering liquid until syrupy and slightly thick, about 20 minutes.

  3. Slice heads of endive in half lengthwise; add to syrup. Add orange slices, and toss to coat. Toss again, and serve.

Cook's Notes

This dish can be prepared early in the day and warmed over low heat; add the orange slices just before serving.

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