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.

5 from 1 vote

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Course: Side Dish

Cuisine: Belgium, North Western European

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings:

Author: My Hungry Traveler

Equipment

wide frying pan
Spatula

Ingredients

1½ 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

US Customary – Metric

Instructions

Heat olive oil in a wide pan over medium heat. Add endives salt and pepper. Sauté for about 5 minutes, flipping them occasionally to brown.
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.