Braised Belgian Endives
Lean in to unfamiliar vegetables with this simple, decadent dish of Belgian endives braised in white wine, chicken stock, and cream.
Meal Type Side Dish
Good For Anytime
- 4-6 Belgian endives, halved
- 2 tablespoons (30g) unsalted butter
- Kosher salt and freshly ground black pepper
- ½ cup (120mL) dry white wine
- ½ cup (120mL) chicken stock
- ½ cup (120mL) heavy cream
Step 1
Heat the butter in a large skillet over medium heat until foamy. Place the endives in the pan cut-side down and allow to cook, undisturbed, for about 5 minutes, or until deeply browned.
Step 3
Add the chicken stock, and cook for 5-7 minutes, or until the chicken stock has reduced by about half.Add the cream, turn the heat down to medium-low, and allow to simmer gently for about 7 minutes. Serve hot.