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Classic Belgian Endives

(recipe, Kathleen Flinn)


In France, endives are a common yet cherished commodity, and this is a classic, simple preparation. Don't skimp on the butter, and be sure you serve extra bread to sop up the sauce. For my final exam, I wrapped the endives around a sort of marinara sauce to form small packets. I've since used the same combination on slices of toasted French bread as an appetizer.


  1. 8 Belgian endives, sliced in half lengthwise
  2. 3 Tbsp. butter
  3. ½ cup chicken stock
  4. 1 Tbsp. brown sugar
  5. ¼ cup lemon juice (juice of ½ lemon)
  6. Salt and pepper to taste


  1. Slice off the discolored portion of the hard root end of each endive. With a paring knife, remove the tough triangular core.
  2. Melt the butter in a large, heavy skillet over medium-high heat. Add the endives, cut side down, and cook for two minutes or until the endives are very browned but not burned, then turn over carefully. Cook a further four or five minutes, until the butter gets very brown but not burned. Adjust the heat if necessary.
  3. Add the stock, brown sugar, lemon juice, salt, and pepper. Bring to a simmer, lower the heat, and cover. Cook about 20 minutes, until tender and browned.