Print
Total:
48 min
Prep:
20 min
Cook:
28 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 3 tablespoons butter
  • Pinch sugar
  • 4 heads Belgian endive, browned or damaged leaves removed and halved lengthwise
  • 3 tablespoons white wine
  • 1/4 to 1/2 cup chicken broth or stock
  • 1 lemon, juiced
  • 1 teaspoon chopped fresh thyme leaves
  • Salt and ground black pepper
  • 1 tablespoon chopped fresh parsley leaves

Directions

Melt the butter in a large saute pan over medium heat. When the butter is melted, sprinkle in the sugar. Place the endive in the butter-sugar mixture, cut side down. Cook until golden brown, about 5 minutes, lowering the heat if the butter starts to burn. Turn the endives over and brown the other side, about 3 to 5 more minutes. Turn the endive back over and add in the white wine and cook until reduced by half, about 2 minutes. Add the chicken broth, cover and cook until tender and the endives can be easily pierced with a knife, about 15 minutes. If the pan gets too dry, add a tablespoon of water.

Uncover and add the lemon juice and thyme and bring to a simmer for 1 minute. Season, to taste, with salt and pepper. Add the parsley, toss and serve.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Duck with Mango on Belgian Endive

Sleaque (Endive Salad)

Recipe courtesy of Damascus Restaurant

Endive Water Chestnut Salad

Recipe courtesy of Roger Mooking

Chicory Endive Fritte Torzelli

Recipe courtesy of Mario Batali

Belgian Waffles

Recipe courtesy of Laura Vitale

Maine Sea Scallops with Braised Endives and a Brown Balsamic Butter Sauce

Endive Tri-Colore Salad

Recipe courtesy of Dave Lieberman

Endive, Pear, and Roquefort Salad

Recipe courtesy of Ina Garten

Roasted Peppers with Endive and Provatura

Recipe courtesy of Mario Batali

On TV

So Much Pretty Food Here