Belgian Endive Recipes Sauteed

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BRAISED BELGIAN ENDIVES



Braised Belgian Endives image

See how easy it is to make deliciously sweet and tender braised Belgian endives with this simple recipe. It can be cooked on the stove or in the oven.

Provided by Molly Watson

Categories     Side Dish     Dinner

Time 50m

Yield 4

Number Of Ingredients 6

2 tablespoons butter
10 to 12 Belgian endives
1 tablespoon lemon juice
1/4 teaspoon sea salt
1/3 cup water, or chicken stock or white wine
Optional: 1 teaspoon sugar

Steps:

  • To continue cooking on the stovetop, reduce the heat to low. Let the endives cook, undisturbed, until they are very tender, about 30 minutes.
  • To finish cooking in the oven, put the pan in a 375 F oven (make sure the pan is oven-safe) and cook for 30 to 40 minutes. (This method is more likely to result in more evenly browned endives.​)
  • Enjoy.

Nutrition Facts : Calories 79 kcal, Carbohydrate 7 g, Cholesterol 15 mg, Fiber 5 g, Protein 2 g, SaturatedFat 4 g, Sodium 138 mg, Sugar 0 g, Fat 6 g, ServingSize Serves 4, UnsaturatedFat 0 g

BRAISED BELGIAN ENDIVE



Braised Belgian Endive image

Endive makes a lovely salad or cooked like this recipe. I love a variety of vegetables and this is one I enjoy making. Cook longer or less depending on your personal taste. Use fresh herbs if they are available increase herbs to 3 tbsp if you use fresh and chop finely.

Provided by Bergy

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

6 Belgian endive, rinsed,patted dry and root end cut off (about 1 1/4 lbs)
1 1/2 tablespoons butter
1/2 teaspoon sugar
2 tablespoons fresh lemon juice
1/2 cup low sodium chicken broth
1 tablespoon dried herbs (oregano, basil, rosemary or marjoram)
1 tablespoon chopped fresh parsley
pepper

Steps:

  • Melt the butter in a skillet over medium heat, let it get warm (melt) and add the endive (whole not leaves separated), sugar, lemon juice,& chicken stock.
  • Bring to a boil, cover pan and braise the endive for 3 minutes.
  • Turn 1/4 way round braise for 3 more minutes, turn a quarter again continue to brais for 3 minutes and then turn the endive to the last quarter and braise 3 minutes (a total of 12 minutes and braising all four sides).
  • Uncover the pan, raise heat to medium High.
  • Add herbs, parsley cook for an additional 2 minutes, pan juices should have reduced by about 2/3.
  • Serve ASAP.

Nutrition Facts : Calories 118.7, Fat 4, SaturatedFat 2.1, Cholesterol 7.6, Sodium 139.7, Carbohydrate 18.2, Fiber 15.9, Sugar 1.8, Protein 6.9

BELGIAN ENDIVE AU GRATIN



Belgian Endive au Gratin image

Belgian endive (called 'witloof' in Dutch or 'chicon' in Belgian French) has an ivory-white head with pale yellow-edged, closely wrapped leaves, a mildly bitter flavor, and tender juicy texture.

Provided by gaidgin

Categories     Side Dish     Vegetables     Greens

Time 55m

Yield 8

Number Of Ingredients 10

8 heads Belgian endive, trimmed
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 cup grated Gruyere cheese, divided
2 teaspoons grated Parmesan cheese
¼ teaspoon ground nutmeg, or amount to taste
salt and ground black pepper to taste
8 slices deli-style ham
¼ cup chopped fresh parsley

Steps:

  • Lightly grease a baking dish.
  • Bring a large pot of lightly salted water to a boil over medium-high heat. Place the endives into the water. Cover, and cook until tender, 5 to 10 minutes.
  • Place the butter into a saucepan, and melt over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and golden brown. Gradually whisk the milk into the flour mixture, whisking constantly until thick and smooth. Stir in 3/4 cup Gruyere cheese, Parmesan cheese, nutmeg, salt, and pepper until well blended. Cook gently over medium-low heat for 10 minutes, stirring frequently.
  • Preheat an oven broiler to low.
  • Drain the endives. Wrap each endive with a slice of ham, and place into the prepared baking dish. Pour the cheese sauce over the endives. Sprinkle with the remaining 1/4 cup Gruyere cheese and parsley.
  • Cook the endives under preheated broiler until cheese is golden brown and sauce bubbles, about 10 minutes.

Nutrition Facts : Calories 206.6 calories, Carbohydrate 20.4 g, Cholesterol 28.7 mg, Fat 10.1 g, Fiber 16 g, Protein 12.8 g, SaturatedFat 5.7 g, Sodium 210.4 mg, Sugar 2.8 g

SAUTEED ENDIVES (ENDIVES MEUNIERE)



Sauteed endives (Endives meuniere) image

Provided by Craig Claiborne And Pierre Franey

Categories     side dish

Time 10m

Yield 4 servings

Number Of Ingredients 3

8 cooked, well-drained endives (see recipe)
4 tablespoons butter
2 tablespoons finely chopped parsley

Steps:

  • Drain the endives well on absorbent paper towels.
  • Heat two tablespoons of the butter in a heavy skillet large enough to hold the endives without crowding. Add the endives and cook, turning often so that they brown evenly all over, about five minutes.
  • Transfer the endives to a warm serving dish. Melt the remaining butter in the skillet and cook it until it almost turns brown. Pour this over the endives. Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 121, UnsaturatedFat 3 grams, Carbohydrate 4 grams, Fat 12 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 7 grams, Sodium 5 milligrams, Sugar 0 grams, TransFat 0 grams

BELGIAN ENDIVE AU GRATIN



Belgian Endive Au Gratin image

Make and share this Belgian Endive Au Gratin recipe from Food.com.

Provided by English_Rose

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons vegetable oil
4 endives, cored
1 green pepper, deseeded and chopped
1 red pepper, deseeded and chopped
2 teaspoons all-purpose flour
1 cup milk
1 ounce gruyere cheese, Grated
1 tablespoon parmesan cheese, Freshly Grated
salt and pepper
4 slices ham
freshly chopped parsley

Steps:

  • Preheat the oven to 350°F Heat the oil in a frying pan, add the endives and fry gently until lightly browned on all side. Remove them from the pan with a slotted spoon and set aside.
  • Reheat the oil in the frying pan, add the peppers and sauté gently until they begin to soften. Remove from the pan with a slotted spoon and set aside.
  • Add the flour to the remaining oil in the pan and cook until lightly browned, stirring constantly.
  • Add the milk a little at a time, mixing well between each addition and blend until the mixture is smooth.
  • Remove the pan from the heat, add the cheeses, salt and pepper and stir until well blended.
  • Stir in the sautéed peppers. Set aside.
  • Wrap each endive in a piece of ham and place in a shallow ovenproof dish side by side.
  • Cover with cheese and pepper sauce and bake for about 20 minutes or until sauce is bubbly and brown. Serve hot garnished with freshly chopped parsley.

Nutrition Facts : Calories 239.3, Fat 12.9, SaturatedFat 4.1, Cholesterol 17.4, Sodium 187.2, Carbohydrate 24.2, Fiber 17, Sugar 3.3, Protein 11.7

SAUTéED ENDIVE WITH BALSAMIC BUTTER



Sautéed Endive With Balsamic Butter image

Searing the endives so they retain some crispness, then topping them with balsamic butter, gives this dish, adapted from the cookbook "Eat in My Kitchen" by Meike Peters, its panache. Because it's hard to make less balsamic butter than is called for, you wind up with enough for about a dozen endives, not just three; the endives portion of the recipe can be easily expanded to match, making this a great dish for entertaining. Or, use the leftover butter to top fish, roasted carrots and such. The butter keeps well in the refrigerator but should be used at room temperature; heating may cause it to break down.

Provided by Florence Fabricant

Categories     for two, quick, vegetables, side dish

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 8

1 tablespoon extra-virgin olive oil
3 medium-small heads Belgian endive, trimmed, halved vertically
Fine sea salt
2 tablespoons good-quality balsamic vinegar
3 tablespoons unsalted butter, in small pieces
Pinch of sugar
Coarsely ground black pepper
3 tablespoons fresh marjoram or oregano leaves

Steps:

  • Heat oil in a heavy skillet. Add endive halves, cut side down, and sear on medium-high heat for a couple of minutes per side, turning once, until golden brown but still somewhat firm in the middle. Salt to taste, transfer to a serving dish and tent with foil to keep warm.
  • Simmer vinegar in a small saucepan for about a minute. Remove from heat and whisk in butter bit by bit. Whisk in sugar and, if desired, some salt and pepper.
  • Drizzle some of the balsamic butter on endives, strew with marjoram and dust with pepper. Serve. Remaining balsamic butter can be refrigerated for future use.

Nutrition Facts : @context http, Calories 124, UnsaturatedFat 5 grams, Carbohydrate 4 grams, Fat 12 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 6 grams, Sodium 147 milligrams, Sugar 1 gram, TransFat 0 grams

QUICK SAUTEED ENDIVE, ESCAROLE, AND FRISéE



Quick Sauteed Endive, Escarole, and Frisée image

This mix of greens is a knockout blend of textures, and a short sauté in fruity olive oil mellows their slightly bitter flavor.

Categories     Leafy Green     Side     Sauté     Thanksgiving     Vegetarian     Quick & Easy     Lemon     Fall     Healthy     Vegan     Endive     Escarole     Gourmet     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

1 pound Belgian endive (2 to 4), cut crosswise into 1-inch pieces, discarding cores (4 cups)
1 pound frisée, trimmed of tough or discolored leaves and remainder cut crosswise into 1-inch pieces (about 10 cups)
1 (1-pound) head escarole, trimmed of any tough or discolored leaves and remainder (including ribs) cut crosswise into 1-inch pieces (about 10 cups)
6 tablespoons extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon black pepper
4 teaspoons fresh lemon juice

Steps:

  • Toss greens together, then divide into 2 batches.
  • Heat 3 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then add 1 batch of greens, 1/2 teaspoon salt, and 1/40 teaspoon pepper and sauté, tossing with 2 wooden spatulas or tongs, until evenly wilted but still crunchy, about 2 minutes. Remove from heat and add 2 teaspoons lemon juice, tossing to coat. Transfer to a serving dish.
  • Repeat procedure with remaining oil, greens, salt, pepper, and lemon juice.

RADICCHIO AND ENDIVE SIDE DISH



Radicchio and Endive Side Dish image

Sauteed radicchio and Belgian endive are tossed with a chickpea and walnut mixture for a hearty side.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 6

3 heads radicchio
3 heads endive
3 cloves of garlic
Extra-virgin olive oil
1 15.5 ounce can chickpeas or cannellini beans, drained and rinsed
3/4 cup walnuts

Steps:

  • Tear radicchio and endive leaves into bite-size pieces and rinse in a strainer. Shake out all of the water.
  • In a large skillet, saute 2 cloves of chopped garlic with about 2 tablespoons of oil. When garlic is beginning to slightly brown, throw in the radicchio and endive. Season with salt and pepper and drizzle with a bit more olive oil. Stir radicchio and endive and cook until softened, about 5 minutes. Stir occasionally to avoid browning too much.
  • Meanwhile in a smaller skillet, add remaining chopped garlic clove with a tablespoon of olive oil. As garlic browns, add chickpeas and the 3/4 cup of walnuts. Season with a little salt and pepper and a drop of olive oil and stir. Cook for 3 minutes, until chickpeas are heated through.
  • Pour radicchio and endive into a serving bowl. Then pour the chickpea/walnut mixture on top. Serve warm.

SAUTéED ENDIVE WITH BALSAMIC BUTTER



Sautéed Endive with Balsamic Butter image

Number Of Ingredients 7

1 tablespoon EVOO
3 Belgian Endive (trimmed and halved)
2 tablespoons Balsamic Vinegar
3 tablespoons Butter (unsalted)
1 pinch Sugar
1 pinch Pepper
3 tablespoons Marjoram or Oregano

Steps:

  • Heat oil in a heavy skillet. Add endive halves (cut side down) and sear on medium-high heat for a couple of minutes per side. Salt to taste and transfer to to serving dish and tent with foil to keep warm.
  • Simmer vinegar in small saucepan for a minute. Remove from heat and whisk in butter (gradually). Whisk in sugar (s/p optional).

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