Belgian Braised Endives

Belgian endives are from, well, Belgium. When you have a food named after your country, you can be sure they have tons of recipes and know how to cook each-and-every one perfectly. Braising endive halves not only softens and browns them, but also sweetens them at the same time.

Braised Belgian Endive

These soft endives are easy to make and go beautifully with roasted meats and fish.
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Course: Side Dish
Cuisine: Belgium, North Western European
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6
Author: My Hungry Traveler


  • wide frying pan
  • Spatula


  • lb Endives, rinsed, drained, outer leaves removed, and cut in half lengthwise
  • 2 tbsp Extra virgin olive oil
  • ¼ tsp Each, salt and pepper
  • 2 cloves Garlic, minced
  • 1 pinch Ground nutmeg
  • 1 tbsp Brown sugar
  • 4 tbsp Water


  • Heat olive oil in a wide pan over medium heat. Add endives and salt. Sauté for about 5 minutes flipping them occasionally to brown, about 5 minutes total.
    Sprinkle in nutmeg, garlic, and brown sugar. Cook endives about 30 seconds on each side.
    Add water and continue to cook until tender, another 10-15 minutes. Gently flip from time-to-time. Adjust seasoning, place in a serving dish, and serve.

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