Braised Belgian Endive – Something New for 2011

By Kara Mae Adamo.

New Years–the end-all off cathartic holidays–has always been a significant marker. There’s just something about it that makes you feel cleansed. As 2010 winds down, we can defragment our lives and put things in perspective. It’s a time for fresh starts; for kicking old habits. We tend to climb out of the dusty old ruts that we find ourselves in by the time winter comes around and branch out and try new things.

For a unique and tasty appetizer this New Year, try braising Belgian endive leaves with lemon butter. When slow cooked in a bit of butter and some zesty lemon juice, these braised Belgian endives become tender and luscious, bringing out a sweetness that is unique to the normally bitter leaves. This recipe is designed to serve 4.

It’s alchemy at its finest.

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes


2 tablespoons butter

10 to 12 Belgian endives

1 tablespoon lemon juice

¼ teaspoon salt

1/3 cup water


Melt butter over medium low heat in a large, heavy frying pan, sauté pan, or pot with a tight fitting lid. Meanwhile, trim and discard any browned bits on the ends of the endives. When butter is melted, lay endives in a single layer in the pan, sprinkle with lemon juice and salt. Pour water down along the side of the pan. Cover and reduce heat to low. Let cook, undisturbed, until endives are very tender (20 to 20 minutes.)

When endives are very tender, set lid ajar and cook until endives start to brown. Turn endives over and cook until they are browned on both sides.

California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063


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