Very simple endives (chicory) braised in butter

Endives (chirory) with their bitterness had displeased me for a long time! But after almost a decade in France, I started to appreciate them because they explained to me how to prepare them and remove this bitterness (removing the heart). However, I recently discovered that they can be less bitter, even with the heart on, as long as you don’t eat them immediately and you let them around a little while.

This is a very simple recipe but the result is delicious and can go with several courses as a side dish like the scallops with citrus fruits sauce comme proposé plus bas ; d’ailleurs elles étaient l’accompagnement proposé dans le livre du Ritz où j’ai trouvé la recette des noix Saint-Jacques. Il ne faut pas oublier de dire que j’utilise pour les préparer soit une sauteuse en fonte soit un autre récipient de technologie équivalente avec couvercle. En deux mots :

"The water lilies resembled his face, the willows are reminiscent of his eyebrows."

To Start...

difficulty easy
preparation– N/A
cooking - 25′ – 30′
serves - 2  

To Sum-up...



  • 2 medium endives
  • 10gr of unsalted butter
  • 2 pinches of fleur de sel or coarse salt
  • 5 turn mills of Kampot black pepper


  • Wash the endives and slice them in the vertical axe
  • Cut off their heart, that might be bitter, if you like
  • Heat-up a sauce pan with lid (I use a cast iron sauce pan or a pan with similar technologie)
  • Add the butter and heat it up
  • Add the endives when the butter is a bit brown, but with their face (cut side) down
  • Let them cook for a little while, until they caramelize a little bit
  • Turn them over, salt and pepper
  • Add a little bit of cold water and put the lid on
  • Cook the endives for 25’ in medium heat
  • Every now and then check to see if there is enough water, if not add a little bit
  • Serve as a side dish, like in the recipe of scallops with citrus fruits sauce

o-o C'est si bon ! o-o

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