Best 11 Braised Endive With Orange Recipes

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Braised endive with orange is a classic French dish that is both elegant and delicious. It is perfect for a special occasion or a weeknight dinner party. The endives are braised until tender and then finished with a sweet and tangy orange sauce. This dish can be served as an appetizer or a main course, and it is sure to please everyone at the table.

Here are our top 11 tried and tested recipes!

BRAISED ENDIVE



Braised Endive image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 3

4 tablespoons (1/2 stick) unsalted butter
3 large Belgian endive, halved lengthwise
Coarse salt and freshly ground pepper

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 ENDIVE WITH ORANGE



Braised Endive with Orange image

The bitterness of the endive is offset by the sweetness of the orange and juice.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 7

2 cups Homemade Chicken Stock or canned low-sodium chicken broth, skimmed of fat
1 cup fresh orange juice
1/4 cup Triple Sec or other orange liqueur
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 heads Belgian endive, (1 1/4 pounds)
1 orange, peel and pith removed, sliced into 1/4-inch-thick rounds

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.

Nutrition Facts : Calories 118 g, Cholesterol 1 g, Fat 1 g, Fiber 5 g, Protein 4 g, Sodium 666 g

BRAISED BELGIAN ENDIVE



Braised Belgian Endive image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 4

3 tablespoons unsalted butter, divided
4 Belgian endives, sliced in half, lengthwise
Salt and pepper
1 1/2 cups vegetable stock

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 CHESTNUTS IN BROWN BUTTER



Braised Endive with Chestnuts in Brown Butter image

Provided by Marc Murphy

Categories     appetizer

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 6

6 tablespoons unsalted butter
10 heads endive, halved
One 14.8-ounce jar cooked and peeled chestnuts
1 bunch fresh sage
2 tablespoons sherry vinegar
Salt and pepper

Steps:

  • Add 2 tablespoons butter to a cast-iron skillet over high heat and add the endives cut-side down. Sear until the bottoms are slightly charred, then add the remaining 4 tablespoons butter along with the chestnuts and sage leaves and cook until the chestnuts begin to brown. Finish with the sherry vinegar and season with salt and pepper. Remove from heat.
  • Arrange the endives on a plate or platter charred-side up. Spoon chestnuts over the endives, then drizzle with the sauce. Serve immediately.

BRAISED ENDIVES WITH ORANGE



Braised Endives with Orange image

Provided by Melissa Roberts

Categories     Milk/Cream     Side     Orange     Endive     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 to 6 (side dish) servings

Number Of Ingredients 7

1 orange
5 Belgian endives (1 1/4 pounds)
2/3 cup reduced-sodium chicken broth
5 tablespoons unsalted butter, divided
1 1/2 cups coarse fresh bread crumbs from a baguette
1/2 teaspoon Chinese five-spice powder
1/4 cup heavy cream

Steps:

  • Grate 1/2 teaspoon zest from orange, then squeeze juice. Set aside.
  • Cut out a round of parchment paper to fit just inside a 12-inch heavy skillet and butter one side of parchment.
  • Trim end of each endive and halve lengthwise. Arrange, cut sides down, in 1 layer in 12-inch skillet. Add broth, zest, 1/4 teaspoon salt, and 2 tablespoons butter, cut into bits. Cover endives with parchment, buttered side down. Simmer until tender and liquid is reduced to about 1/4 cup, 20 to 25 minutes.
  • Preheat broiler.
  • While endives braise, melt remaining 3 tablespoons butter. Stir together with bread crumbs, five-spice powder, and 1/4 teaspoon salt.
  • Add cream to endives and cook, uncovered, over medium heat, swirling, until thickened, 1 to 3 minutes. Remove from heat and swirl in 1 tablespoon orange juice. Arrange endives cut sides up with sauce in a lightly buttered 1 1/2- to 2-quarts shallow baking dish. Sprinkle evenly with crumbs and broil 4 to 6 inches from heat until golden brown, about 2 minutes.

BRAISED ENDIVE WITH AVGOLEMONO SAUCE



Braised Endive With Avgolemono Sauce image

This recipe comes from the St. Demetrios Greek Orthodox Church (Seattle) Cookbook. This is wonderful served as a side-dish with grilled salmon and a rice pilaf.

Provided by JTsMom

Categories     Greens

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

4 large Belgian endive, halved
ice water, salted
1/4 cup butter
salt
pepper
1 tablespoon lemon juice, fresh
1 cup chicken stock
2 large eggs, room temperature
1 teaspoon flour
1/4-1/3 cup lemon juice, fresh

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 ENDIVES



Braised endives image

This is very quick to prepare and is a winner anytime on a cold day.

Provided by lorilf

Time 25m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Fry your chopped onions until transparent. Fry your chorizo cut in small slices until slightly browned. Cut your endives in halves and place, flat side down, in the bottom of your pressure cooker. Pour in the wine and water. Close the lid on your pressure cooker and let it do the work. Once it is steaming, cook for a further 15 minutes and it is ready to eat!

BRAISED ENDIVES WITH BLOOD ORANGES, PISTACHIOS, AND RICOTTA SALATA



Braised Endives With Blood Oranges, Pistachios, and Ricotta Salata image

Provided by Elaine Louie

Categories     dinner, lunch

Time 40m

Yield 2 servings

Number Of Ingredients 14

2 tablespoons toasted bread crumbs
Half teaspoon finely grated orange zest
1/4 teaspoon minced garlic
1 teaspoon finely chopped parsley
4 heads endive,halved lengthwise
2 tablespoons butter
3 tablespoons extra-virgin olive oil
1 cup Verdicchio or other white wine
1 1/2 cups blood orange or other orange juice
2 1/2 teaspoons sugar
1 tablespoon shelled pistachios
6 blood orange segments or othero range segments
4 thin shavings (1/2 ounce total) ricotta salata
Salt and freshly ground black pepper

Steps:

  • For the garnish: In a small bowl, mix together bread crumbs, orange zest, garlic and parsley; set aside.
  • For the endives: Season endives with salt and pepper. In a large sauté pan over medium-high heat, melt butter with olive oil. Place endives in pan cut side down. Once endive starts to lightly brown, about 5 minutes, add wine and reduce by three-quarters, another 4 to 5 minutes. As the wine begins to reduce, test endive for tenderness. Once the endive is tender, remove and transfer to a plate. Pat dry, cover, and set aside.
  • When the wine is reduced, add orange juice and sugar. Turn up heat and reduce to a thick, shining syrup, stirring frequently. Lower temperature to medium-high, add pistachios and orange segments, and heat for 1 minute.
  • Uncover endives, and transfer to two warmed plates. Garnish with bread crumb mixture. Pour orange syrup with the pistachios and oranges over the endive. Top with thin shavings of ricotta salata, and serve.

Nutrition Facts : @context http, Calories 587, UnsaturatedFat 24 grams, Carbohydrate 44 grams, Fat 37 grams, Fiber 9 grams, Protein 6 grams, SaturatedFat 11 grams, Sodium 1111 milligrams, Sugar 26 grams, TransFat 0 grams

BRAISED ENDIVES WITH ORANGE, TOASTED ALMONDS AND RICOTTA



Braised Endives With Orange, Toasted Almonds and Ricotta image

This dish is inspired by a salad I had recently at Hearth Restaurant in Manhattan. There's a nice contrast of flavors here - bitter endive, sweet oranges, mild ricotta, almonds and a nutty, mildly acidic dressing.

Provided by Martha Rose Shulman

Categories     easy, quick, weekday, salads and dressings

Time 15m

Yield Serves four

Number Of Ingredients 10

3 tablespoons extra virgin olive oil
6 endives, ends trimmed, halved lengthwise
2 tablespoons sherry vinegar or apple cider vinegar
Salt to taste
1 teaspoon finely chopped chives or mint
2 tablespoons coarsely chopped toasted almonds
1 navel orange
4 tablespoons 2 ounces fresh ricotta cheese
2 teaspoons hazelnut oil or walnut oil (optional)
Coarse sea salt or fleur de sel

Steps:

  • Heat 2 tablespoons of olive oil over high heat in a large, heavy nonstick or cast-iron skillet. When the oil is hot, place the endives in the skillet cut side down (work in batches if necessary) and sear until very lightly browned. Turn the heat to medium-low, add the vinegar and salt to taste, cover and braise for three to five minutes until the endives are tender. Transfer the contents of the pan to a large bowl, and toss with the remaining olive oil, half the chives or mint, and the almonds. Set aside.
  • Hold the orange above a bowl while you peel away the skin and white pith from top to bottom using a paring knife. Angle the knife so that it cuts away the pith with the skin. Cut away the sections from between the membranes, then cut these sections in half lengthwise to get thin slices.
  • Arrange the endive mixture on salad plates. Pour the juice from the bowl over the endives. Garnish with the orange slices. Place spoonfuls of ricotta on the plate and atop the salad. Sprinkle on the remaining herbs, drizzle on the hazelnut or walnut oil, and serve.

Nutrition Facts : @context http, Calories 169, UnsaturatedFat 11 grams, Carbohydrate 9 grams, Fat 14 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 350 milligrams, Sugar 3 grams

GRILLED ENDIVE WITH ORANGE VINAIGRETTE



Grilled Endive with Orange Vinaigrette image

Categories     Salad     Vegetarian     Quick & Easy     Orange     Summer     Endive     Gourmet

Yield Makes 2 servings

Number Of Ingredients 4

1 navel orange
1 1/2 teaspoons white-wine vinegar
1 tablespoon plus 2 teaspoons olive oil
2 Belgian endives

Steps:

  • Prepare grill.
  • With a vegetable peeler remove two 1 1/4- by 1/2-inch strips zest from orange and cut lengthwise into very thin strips. Squeeze enough juice from orange to measure 1 tablespoon. In a bowl whisk together zest, orange juice, vinegar, 1 tablespoon oil, and salt and pepper to taste until combined well.
  • Halve endives lengthwise, keeping halves from separating into leaves, and brush all over with remaining 2 teaspoons oil. Season endives with salt and pepper and grill, cut sides down, on a rack set 5 to 6 inches over glowing coals 6 minutes. Turn endives and grill until just tender, 6 minutes more. (Alternatively, endives may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.)
  • Serve endives drizzled with vinaigrette.

ENDIVE WITH ORANGES, ALMONDS, AND GOAT CHEESE



Endive With Oranges, Almonds, and Goat Cheese image

I have seen this recipe both in Vegetarian Times magazine and on the Food Network website (it was on $40 a Day). It is one of the best things I have ever eaten! Everyone I've ever served it to has loved it, too. The last six ingredients are for the Roasted Garlic Viniagrette that tops the endives.

Provided by Ameliahead

Categories     Oranges

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 12

4 endives, leaves separated
2 oranges, supremed (cut the top and bottom off, remove the rest of the peel with a knife, and cut each section out)
1/4 cup almonds, sliced, toasted
8 ounces goat cheese, crumbled
2 tablespoons chives, chopped
salt
1/4 cup garlic clove
1/2 cup extra virgin olive oil
3 tablespoons sherry wine vinegar
1 tablespoon shallot, chopped
salt
pepper

Steps:

  • For Roasted Garlic Viniagrette: Preheat oven to 350 degrees F.
  • Roast garlic in the olive oil in a small baking dish until garlic is very tender, about 20 minutes. Allow to cool slightly.
  • Transfer to blender. Add vinegar, shallots, salt, and pepper. Blend.
  • To assemble: Set leaves on a platter or plate. Fill each leave with one or two orange segments, some goat cheese crumbles, almond slices, and salt.
  • Drizzle with viniagrette and top with chives.
  • Chill before serving or serve immediately.

Nutrition Facts : Calories 419.8, Fat 33.1, SaturatedFat 10.7, Cholesterol 29.9, Sodium 291.3, Carbohydrate 21, Fiber 12.4, Sugar 6.3, Protein 14.5

Tips:

  • Choose firm, unblemished endives with tightly closed leaves.
  • Use a heavy-bottomed pot or Dutch oven to evenly distribute heat and prevent burning.
  • Add a splash of white wine or chicken broth to the pot to help deglaze the pan and add flavor.
  • Season the endives with salt and pepper to taste.
  • Cover the pot and cook the endives over medium-low heat until they are tender, about 15 minutes.
  • Remove the endives from the pot and set aside.
  • Make the orange sauce by combining orange juice, honey, and butter in a saucepan.
  • Bring the sauce to a simmer and cook until it has thickened slightly, about 5 minutes.
  • Pour the orange sauce over the endives and serve immediately.

Conclusion:

Braised endives with orange is a delicious and easy-to-make dish that is perfect for a weeknight meal. The endives are tender and flavorful, and the orange sauce is sweet and tangy. This dish is sure to please everyone at the table.

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