Braised Belgian Endive

“I had purchased endives for the first time and found this recipe to try on them. I substituted smart balance margarine for the butter and used oregano and basil as my herbs. I think that I am not a huge fan of this vegetable, but the recipe was tasty enough. Perhaps I can develop more of a liking for endive in the future.”

“This is exactly what I was looking for: a simple way to prepare endives as a hot side dish. I have done the ham-gruyere-sauce thing, and I use it in salads. But it’s winter and cold where I am! This was very nice! We had it with lamb braised with sweet peppers, olives, garlic and baby potatoes. Plus a green salad. Great flavours together. I added a little more sugar — maybe my lemon was more sour than most! Basic, herby, rustic, farm-style, lovely!!! When it was always ready, I also cut mine in half like Bone Man did, and braised them on the cut sides. Thanks, Bergy!!”

“Bergy, you’re a genius! I wanted to make a nice supper for my wife who’s been pretty stressed at work so I made this as a side to my Southern Pan-Fried Fish (I used fresh walleye fillets), ( Recipe #216877 ), and my Beginner’s Rice, Recipe #217802 , along with Hawaiian Rolls and butter. What a fine supper THAT turned out to be! Linda was bowled over. The flavor of the braised endive meshes beautifully with the fish. I had never prepared Belgian endive before this and had no clue as to how to proceed until I printed out your recipe — I just KNEW I couldn’t go wrong with a Bergy recipe. *.* Anyway, I followed the recipe exactly and it was just super. The next time I make it (soon!), I will split each one longways, just about a minute or so before it’s finished braising so that the endives will pick up even more of that unique basting sauce in the pan. Thank you so much for this fine recipe, Bergy! pat, the old bone man.”

“I’ve never cooked or tasted belgian endive before, so I was unsure of what to expect.These were good,and tasted to us like a cross between cabbage and brussel sprouts.Thanks for posting!”

“I had never cooked or eaten endive before trying this recipe. After braising, the outer leaves tasted a little like a very mild cabbage, and the insides tasted a little like artichoke hearts. The recipe was easy to follow and resulted in a pleasingly different side dish. Like akillian24 said, it was definitely a side dish and not the star of the show.”

“yum.This was my first time cooking endive.I generally don’t cook with butter, so a bit of canola did the trick.Mine, I thought, were small but still could have used a couple more minutes.After braising I added some baby bellas, cooking them just until tender- good idea Jenny.Served with chicken (broth is a great sauce) for a complete and tasty meal.Thank you Bergy!”

“This has such a wonderful and sublte taste to it.Soft – a definate compliment to a meal you want to focus on elsewhere.A new staple for when “I’m not quite sure what veggie would taste good….”Very safe, and very good.”

“This is a very nice way to serve endive. Mine were fairly large, so I ended up cooking them just a couple minutes longer. I also added extra broth, along with dried shiitake and fresh button mushrooms. Great winter veggie. “