Braised Belgian Endives

  • Active Time 10m
  • Total Time 30m

Makes 6 servings.

About Endives. When the Belgian revolution broke out in 1830, Jan Lammers hid his crop of chicory roots in a dark basement and fled his farm near Brussels. When the short uprising ended and Lammers returned, he found that his chicory had spouted white shoots. He was able to repeat the process and thereby began cultivating the first endives. The endive is still grown on small farms around Brussels with techniques that are similar to the original process. An endive head contains about 15 calories, vitamins A, B1, B2, and C, as well as iron and potassium.


  • 12 endives
  • 1/4 teaspoon grated nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup (1 stick) unsalted butter
  • 1 1/2 cups water


Preheat the oven to 325 degrees F. Butter a casserole and a sheet of aluminum foil.

Trim 1/4-inch off the end of each endive. Wash them in cold water and drain thoroughly in a colander. Cut an X in the base of each endive so that they will cook evenly.

In the casserole, arrange the endives in layers. Between each layer, sprinkle the endives with nutmeg, salt and pepper, and dot with butter. Pour in the water and cover with the buttered aluminum foil.

Bake in the oven for 20 minutes, until the endives are tender, and serve.

Recipe reprinted by permission of Doubleday. All rights reserved.

RecID 1713

nutrition information per serving

154 calories; 15g total fat; 41mg cholesterol; 198mg sodium; 4g carbohydrates; 3g fiber; 1g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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