Best 15 Braised Endive Recipes

BRAISED ENDIVE WITH HAM AND GRUYèRE

Steps:

• To cook the endive, combine the butter, sugar, salt, and 10 1/2 cups water in a large pot. Bring to a boil, then reduce the heat to maintain a steady simmer. Add the endive, cover, and cook until very tender, about 45 minutes. A knife should be able to pierce through with no resistance. Use a slotted spoon to transfer the endive to paper towels. Reserve 1 1/4 cups cooking liquid. When cool enough to handle, squeeze out as much liquid as possible from the endive.
• Wrap each endive with slices of ham. Arrange the endive in a shallow baking dish that holds them snugly; you don't want any space between the endive.
• Preheat the oven to 400°F.
• To make the béchamel, melt the butter in a medium saucepan over medium-low heat until golden. Add the flour and cook, whisking constantly, until the mixture smells nutty, about 2 minutes. Continue whisking and add the milk, then the reserved endive cooking liquid in a slow, steady stream. Bring the mixture to a boil while whisking. Continue whisking until thickened, about 5 minutes. Whisk in the nutmeg and pepper.
• Pour the béchamel over the endive and spread to cover them evenly. Sprinkle the cheese evenly over the top. Set the dish on a rimmed baking sheet and bake until bubbly and golden brown on top, about 15 minutes. If you want the top more browned and crusty, broil for a minute or two after baking. Serve hot.

BRAISED ENDIVE

Steps:

• In a skillet large enough to hold endive in one layer, melt butter over medium-high heat. Add endive, and cook, turning occasionally, until brown all over, about 7 minutes.
• Cover with a parchment-paper round, and then a tight-fitting lid. Reduce heat to very low, and cook until tender when pierced with the tip of a knife, 20 to 30 minutes. Season with salt and pepper, and serve immediately.

BRAISED BELGIAN ENDIVE

Steps:

• In a heavy skillet over high flame, melt half of the butter. Season endive. Place 4 halves of the endive cut-side down and cook until browned. Repeat with remaining butter and endive. Place endive, cut-side up in a gratin dish. Pour stock around endive, cover with aluminum foil, and bake in 400 degree oven for 15 minutes. Season again with salt and pepper.

BRAISED ENDIVE WITH LEEKS

Steps:

• Preheat oven to 325 degrees.
• Rinse the endive but leave the heads whole. Slice the leeks, trimming the roots and withered leaves. Rinse them thoroughly in several changes of cold water, making sure you have removed all the grit. Do not worry if the slices come apart.
• Place the sliced leeks across the bottom of a buttered shallow baking dish just big enough to hold the endive in one layer (use two dishes if necessary). Arrange the endive on top and add the butter, cut into pieces, and the chicken stock. Season to taste with salt and pepper.
• Cover with wax or foil paper and bake until the endive is tender (about 30 or 40 minutes) and the liquid has reduced to a syrupy glaze. (Remove the paper during cooking, about halfway through, if necessary to reduce the liquid).
• Sprinkle with chervil or parsley and serve.

BRAISED ENDIVE WITH ORANGE

Steps:

• Combine stock, orange juice, liqueur, salt, and pepper in a large, shallow, nonreactive saucepan. Bring to a boil, and add endive. Cover endive with cheesecloth to keep it submerged, reduce heat to medium low, and cover; simmer until tender, about 45 minutes.
• Transfer endive to a plate, and cover with cheesecloth to keep warm. Continue simmering liquid until syrupy and slightly thick, about 20 minutes.
• Slice heads of endive in half lengthwise; add to syrup. Add orange slices, and toss to coat. Toss again, and serve.

BRAISED BELGIAN ENDIVE GRATIN

Steps:

• In a heavy kettle combine the endives, cut sides down, in two layers, the lemon juice, the butter, the salt, the sugar, and the broth, cover the mixture with a buttered round of wax paper and the lid, and bring the liquid to a boil. Simmer the mixture, covered, for 20 to 30 minutes, or until the endives are very tender, and transfer them with a slotted spoon, cut sides down, to a buttered gratin dish just large enough to hold them in one layer. In a small bowl stir together the Gruyère and the bread crumbs, sprinkle the mixture evenly over the endives, and broil the gratin under a preheated broiler about 4 inches from the heat for 3 to 4 minutes, or until the topping is golden and the cheese is melted.

BRAISED ENDIVE WITH AVGOLEMONO SAUCE

Steps:

• Soak the endive in salted ice water for about 15 minutes. Drain and remove as much moisture as possible.
• In a large skillet, over medium, melt butter. Add endive, lightly season with salt and pepper . Add lemon juice and saute lightly 2 to 3 minutes on each side.
• Add chicken stock and bring to a simmer. Lower heat to maintain a simmer and simmer uncovered 25 to 30 minutes or until tender. Remove skillet from heat.
• In small bowl of electric mixer, beat eggs until light and frothy. Add flour and continue to beat. Slowly add lemon juice; gradually drizzle in hot broth from the skillet.
• Return skillet to low heat. Pour egg-lemon sauce over endive, shaking pan back and forth to incorporate avgolemono sauce with endive and to thicken sauce.
• Serve immediately.

BRAISED BELGIAN ENDIVE

Steps:

• Trim off the root ends and remove any discolored outer leaves of: 4 Belgian endive.
• Cut in half lengthwise and season well with: Salt.
• Melt in a heavy-bottomed skillet: 2 tablespoons butter.
• Add the endive, cut side down, and cook over medium heat until nicely browned. This can be done in batches, adding more butter with each batch. The pan will brown, which is fine; just don't allow it to blacken. If it does, wash it out before adding the next batch. Place the endive, browned sides up, in a baking dish just large enough to hold them in a single layer. Pour in: About 1 cup chicken broth.
• The broth should be about 1/2 inch deep in the dish. Cover tightly and bake in a 400°F oven until tender, about 20 minutes. Check for doneness by probing the core with a sharp knife.
• Variations
• Wrap each endive half in a thin slice of pancetta or bacon before browning. Brown the wrapped endives on both sides, using more butter if necessary, and braise as above.
• Place the cut endives in a baking dish and pour in about 3/4 cup cream, season with salt and pepper, and cook until tender, brown, and bubbling.

BRAISED ENDIVE IN MUSTARD VINAIGRETTE

Steps:

• In a large skillet, melt butter over medium heat. Add endive, and cook, turning occasionally, until browned on all sides, about 5 minutes. Pour stock into skillet; bring to a boil, and cover. Reduce heat to medium-low, and simmer, turning endive occasionally, until just tender, about 20 minutes.
• Using a slotted spoon, transfer endive to a paper-towel-lined plate; discard stock. Pat endive dry, and set aside.
• Make dressing: In a small bowl, whisk together mustard and vinegar. Season with salt and pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified. Gently toss each endive in dressing, coating well. Garnish with parsley, and serve at room temperature; set any extra dressing on the side.

TOM COLICCHIO'S BRAISED ENDIVE

Steps:

• In a large straight-sided skillet, heat olive oil over medium heat. Add onion, carrot, and celery. Season with salt and pepper. Cook, stirring occasionally until vegetables are tender, about 20 minutes. Add bay leaf, thyme, and endives. Stir to coat with oil. Add vinegar, wine, verjus, and enough water to cover. Season again with salt and pepper.
• Cover with parchment paper and then the lid. Simmer over medium-low heat until endives are tender when pierced with the tip of a knife, about 50 minutes. Discard bay leaf. Halve endive lengthwise, and serve with some of the braising liquid.

SWORDFISH WITH BRAISED ENDIVE

Steps:

• Bring water, butter, sugar, 1/4 teaspoon salt, and a pinch of pepper to a simmer in a 10-inch heavy skillet. Add endive in 1 layer, then braise, covered, turning wedges over once, 10 minutes.
• Remove lid and increase heat to moderately high, then cook, turning over occasionally, until all of liquid is evaporated and endive is very tender and well caramelized, 6 to 8 minutes.
• While endive is braising, pat fish dry and sprinkle with pepper and remaining 1/2 teaspoon salt. Heat oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté fish, uncovered, turning over once, until just cooked through, about 7 minutes total. Serve fish topped with endive.

BRAISED ENDIVE

Steps:

• Wash endive and trim the stem ends.
• Put endive in one layer in a saucepan large enough to hold them in one layer. Sprinkle endive with salt and pepper, cumin and lemon juice. Add water and butter and cover tightly. Bring to a boil and simmer for about 25 minutes until water is evaporated. Uncover endive and brown lightly on both sides. Serve immediately.

BRAISED BELGIAN ENDIVE

Steps:

• In a 10-inch skillet, combine the endives, shallots and stock and season lightly with salt and pepper. Bring to a boil over high heat, reduce the heat to medium-low and simmer, uncovered, until the vegetables are soft, about 15 minutes.
• Using a slotted spoon, transfer the endives and shallots to a bowl. Return the pan to the heat and boil the stock until it is reduced to a thin syrup, about 10 to 15 minutes. Cut the endives in half lengthwise and return them with the shallots to the pan and cook briefly to reheat. Season with salt and pepper to taste and serve immediately.

BRAISED BELGIAN ENDIVE AND CHICKEN CUTLETS - CLEAN EATING

Steps:

• Heat oil in a large skillet on high.
• Season both sides of chicken with pepper and thyme and brown for 2 to 3 minutes per side. (less if using tenderloins).
• Remove from pan and reserve.
• In same skillet, add endive, honey, lemon juice and broth and boil until liquid is syrupy, 6 to 8 minutes.
• Return chicken to skillet, add parsley and toss until chicken is coated with pan juices.
• Serve immediately.

BRAISED CHICKEN WITH CARAMELIZED FENNEL AND ENDIVE

Steps:

• Sprinkle the chicken with 1 tsp salt and pepper. In a large, heavy frying pan over medium-high heat, melt 1 tbsp butter with the oil. Add chicken in a single layer and cook, without moving, until browned underneath, about 5 mins. Turn over and cook until second side is lightly browned, about 2 minutes. Transfer chicken to a plate; drain fat from pan.
• Meanwhile, trim fennel bulbs (chop and reserve 1/4 cup fronds) and cut bulbs into quarters; core and thinly slice. Trim ends of endive and quarter heads lengthwise. Chop shallot.
• Return pan to medium-high heat. Add wine and broth and stir, scraping bottom, to release browned bits from pan. Add chicken, fennel, endive, shallot and remaining butter. Cover and cook, stirring occasionally, until chicken is no longer pink at the bone, about 20 minutes.