Braised Belgian Endive

endiveThis recipe comes out sweet and nutty. It’s a great simple vegetable side dish.

  • 2 heads Belgian endive per person, sliced lengthwise into two pieces
  • 3 tablespoons butter (or olive oil for dairy-free)
  • 2 teaspoons sugar
  • Salt and fresh cracked black pepper to taste
  • Juice of one lemon
  • 1/4 cup gluten-free chicken stock
  • 1/4 cup white wine
  1. Heat a small amount of butter in a skillet over medium heat until bubbly.
  2. Sprinkle sugar into butter evenly over surface of skillet.
  3. Place endive in pan, cut side down.
  4. Cook 3-4 minutes until browned and then flip.
  5. Cook 3-4 minutes until brown on other side.
  6. Turn again. Add wine, chicken stock, and lemon juice.
  7. Bring to a simmer.
  8. Reduce heat and cover.
  9. Simmer until fork tender.
  10. Season with salt and pepper to taste.

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