Braised Endive

Braised Endive
Servings: 8 Prep 10 mins Bake 350°F 45 mins Cook About 30 mins


  • 8 strips bacon
  • 8 large heads Belgian endive
  • 1 large onion, finely chopped
  • 1 tablespoon olive oil
  • 1/2 cup apple-cider vinegar
  • 3 tablespoons sugar
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons chopped parsley

Make It

1. Heat oven to 350 degrees F.

2. Cook bacon in large deep skillet until crisp, about 10 minutes. Remove bacon to paper toweling to drain; crumble. Keep fat in skillet.

3. Trim hard white bases and wilted leaves from Belgian endive. Halve lengthwise. Heat bacon fat. Working in batches, brown endive on both sides, about 5 minutes per side. Place, cut side up, in 13 x 9 x 2-inch oven-to-table baking dish.

4. Add onion and oil to bacon fat in skillet; saute until onion browns slightly, 4 minutes. Add vinegar, sugar, wine, broth, salt and pepper. Bring to boiling. Pour over endive.

5. Bake, covered, in 350 degrees F oven 45 minutes, until endive is fork-tender. (Can be made morning of dinner; refrigerate. Let stand at room temperature, 30 minutes. Reheat in 350 degrees F oven, 20 minutes.) Sprinkle with parsley and reserved bacon.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 164, Fat, total (g): 12, chol. (mg): 17, sat. fat (g): 4, carb. (g): 9, fiber (g): 1, pro. (g): 7, sodium (mg): 509, Percent Daily Values are based on a 2,000 calorie diet.