Braised Endive

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 servings


4heads Belgian endive, trimmed
2tablespoons butter
2tablespoons fresh lemon juice
2tablespoons dry white wine or reduced-sodium chicken broth
1/4teaspoon coarse salt
-- Freshly ground black pepper


  1. Slice off 1/4 inch of the endive’s root end and cut out the core with a paring knife.
  2. Melt butter in a baking dish or saucepan over medium heat. Add endive and cook, turning several times, until slightly softened, about 5 minutes. Add remaining ingredients; cover and simmer 20 to 25 minutes.

Recipe by Robin Mather.


Nutritional Info *per serving

  • Calories 66
  • Fat 6
  • Cholesterol 15mg
  • Sodium 172mg
  • Carbohydrate 3g
  • Fiber 1.5g
  • Protein 0.5g