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Braised Endive With Gruyere

Dana Reinhardt
Prep time15 minutes
Cook time30 minutes
Average: 4.7 (27 votes)Your rating: None

Great on its own this is also an excellent side dish for roasted chicken, pork and roast beef.

  • 3 Tbsp. butter
  • 3 Tbsp. olive oil
  • 1 shallot, minced
  • 2 Tbsp. fresh lemon juice
  • 6 – 8 Windset Farms™ Vivo™ Belgian Endives, root end in tact and halved lengthwise
  • 1 tsp. sugar
  • 1 tsp. kosher salt
  • 1 cup chicken stock
  • 1 cup Gruyere, finely grated
  • 1 Tbsp. lemon zest
  • 2 tsp. fresh thyme, finely chopped
  • 1 cup panko bread crumbs*


  1. In a large sauté pan, heat butter and olive oil over medium heat. Add shallots and sauté for 2 minutes. Add lemon juice and cook for another 2 minutes. Add Vivo™ Belgian endives, cut side down, in one layer. Add sugar, salt and chicken stock. Bring stock to a simmer and cover for 10 minutes or until endives are fork tender.
  2. Remove Vivo™ Belgian endives and place in an 11" x 8" baking dish. Reduce remaining chicken stock to a syrupy consistency and pour over the endives.
  3. In a small bowl, mix together Gruyere, lemon zest, fresh thyme and panko. Sprinkle mixture over top of the endives and broil for 4 – 5 minutes, or until lightly browned.

*Panko is a Japanese bread crumb available in the Asian section of most grocery stores.


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