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Braised Belgian Endive

Feb 20, 2006
Recipe Type:

For those who think of Belgian endive as merely a crunchy and bitter salad ingredient, this simple recipe will be an epiphany. Tender and sweet surprises are in store.


  • 8 whole heads of Belgian endive, cored
  • 2 tablespoons butter
  • 3 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1 tablespoon sugar


  1. Slowly saute the endive in butter in a shallow pan over a medium hot heat. Turn to cook both sides.
  2. Add the other ingredients, cover the pan, and simmer on low for 25 minutes, adding a few drops of water if necessary.

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