Braised Endive

Makes 8
Prep 10 m
Bake 45 m
Cook 30 m



  1. 1 of 5 Heat oven to 350 degrees F.
  2. 2 of 5 Cook bacon in large deep skillet until crisp, about 10 minutes. Remove bacon to paper toweling to drain; crumble. Keep fat in skillet.
  3. 3 of 5 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. 4 of 5 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. 5 of 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 Information for Braised Endive
Servings Per Recipe: 8
Per Serving: 1 g fiber, 4 g sat. fat, 17 mg chol., 9 g carb., 12 g Fat, total, 164 kcal cal., 7 g pro., 509 mg sodium