4 ratings

Cream-Braised Belgian Endive Recipe


A hearty winter side dish. A good alternative to creamed spinach, and wonderful when served with a simple chuck roast and Wild Rice Pilaf with Pomegranate.


  • 2 pounds Belgian endive, trimmed and halved lengthwise
  • 5 large sprigs fresh thyme
  • ¼ teaspoon freshly ground nutmeg
  • Kosher salt
  • Freshly ground pepper
  • 1 cup heavy cream
  • 1 cup chicken stock


Preheat oven to 350 degrees.

Arrange endive in a shallow 2-quart baking dish (slightly overlap if necessary). Tuck thyme into crevices.

Sprinkle endive with nutmeg and season with salt and pepper. Pour cream and stock over endive. Cover dish with foil.

Bake for 45 minutes, or until endive are tender.