Braised Endive Recipe

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When shopping for endive, choose those that feel heavy in your hand and have tightly compacted heads.

Yield: 6 servings

Preparation Time: 20 minutes

• 2 tablespoons unsalted butter, divided, plus more to butter baking dish
• 6 medium to large Belgian endive
• 2 tablespoons extra-virgin olive oil, divided
• Pinch of sugar
• Kosher salt and freshly ground
• black pepper, to taste
• 3/4 cup chicken stock

Preheat the oven to 350°. Butter a large 9x13-inch baking dish or gratin pan.

Trim any brown areas from the base of each endive and remove any less-than-perfect leaves. Cut each endive in half lengthwise. Heat 1 tablespoon each butter and olive oil in a large skillet over medium-high heat. When hot, add as many endive as will fit without crowding, cut side down, and cook until speckled brown, about 4 minutes. Turn with tongs to briefly brown the other side, another 4 minutes. Transfer to the buttered dish, cut side up, and continue with the remaining endive, adding more butter and oil as needed. The browned endive should fit snugly into a single layer in the baking dish. Season with sugar, salt, and pepper. Add chicken stock, cover tightly with foil, and braise until tender, about 35 minutes.