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
- wide frying pan
- 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
- 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.