Braised Endive

Preparation info

  • Difficulty


  • Six


Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About

Like braised lettuce, braised endive is among the most elegant of vegetables. It goes best with beef, veal, pork, and lamb.

Although this recipe takes time, it is easy to prepare.


  • 18 Belgian endives
  • cup water
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 6 tablespoons (¾ stick) butter


  1. Using a paring knife, cut off a small slice from the bottom of each endive. Place the endive in layers in a large saucepan or casserole and add the water, salt, sugar, and 2 tablespoons of the butter. Cover the saucepan or casserole with a tight lid and bring to a boil. Cook the endive for 30 to 45 minutes or until they are tender when pierced with a fork. Carefully pour the endive into a colander and let them drain well. Let them cool. This may be done several hours before the final cooking.

  2. Heat the remaining butter in a large skillet and when butter is hot add the endive in one layer. Cook over medium heat until the endive are nicely browned on one side. The sugar used in the beginning to cook the endive should cause the vegetable to take on a brown-caramel look. Using a pair of kitchen tongs, carefully turn the endive in the skillet. Let them brown on the other side. Serve hot.