Often a scoop for appetizers, Belgian endives also make an outstanding side dish. Slow braising in an aromatic broth tames their sharp flavor and makes them meltingly tender. Serve with roast chicken and acorn squash.

Source: EatingWell Magazine, November/December 2012


Recipe Summary test

45 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large skillet over medium heat. Add breadcrumbs and parsley and cook, stirring, until the breadcrumbs are brown and crispy, 2 to 4 minutes. Transfer to a plate; wipe out the pan.

  • Return the pan to medium heat and melt 2 teaspoons butter. Add 6 endive halves, cut-side down, and cook until beginning to brown, 2 to 3 minutes. Transfer to a cutting board. Repeat with the remaining 2 teaspoons butter and endive.

  • Add the first batch of endive back to the pan. Pour in broth and add garlic, thyme, sugar and salt. Cook, turning the endive every 10 minutes or so, until the liquid has evaporated completely and the endive is glazed, about 30 minutes total. Transfer the endive to a platter. (Discard garlic and thyme.) Serve sprinkled with the reserved breadcrumbs.


Tip: To make coarse dry breadcrumbs, spread crumbs on a baking sheet and bake at 250°F until dry, 10 to 15 minutes. One slice of bread makes about 1/2 cup fresh breadcrumbs or about 1/3 cup dry breadcrumbs. For store-bought coarse dry breadcrumbs we like Ian's brand, labeled Panko breadcrumbs. Find them at well-stocked supermarkets.

Nutrition Facts

2 halves
87 calories; protein 2.6g; carbohydrates 8.3g; dietary fiber 3.8g; sugars 0.8g; fat 5.3g; saturated fat 2g; cholesterol 6.8mg; vitamin a iu 161.9IU; vitamin c 3.9mg; folate 44.3mcg; calcium 35.1mg; iron 0.6mg; magnesium 17.5mg; potassium 279.2mg; sodium 230.8mg; thiamin 0.1mg; added sugar 1g.

1 vegetable, 1 fat