Recipe courtesy of Laura Calder
Total:
40 min
Prep:
10 min
Cook:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Halve the endives lengthwise. Melt the butter, sugar, and vinegar to caramel in a large saute pan, and then add the wine. Lay in the endive, cut side down. Season the endive with salt, and pepper, cover the pan with foil, and cook over medium-low heat, turning a few times, until very tender, about 20 to 30 minutes.

While the endive cooks, cut the skin off the oranges with a knife, to expose the flesh, then remove the sections, holding the oranges over a bowl to catch the juices. Add the juices to the endive, but reserve the sections until the very end.

When the endives are soft, uncover the pan, and continue cooking, turning the endives occasionally, to reduce the liquid to a glaze and caramelize the endives. At the last minute, add the orange sections to heat through, and serve.

IDEAS YOU'LL LOVE

Watercress, Endive Salad

Recipe courtesy of Michele Urvater

Braised Belgian Endive

Recipe courtesy of Curtis Aikens

Endive & Gorgonzola

Recipe courtesy of Ina Garten

Stuffed Belgian Endive

Recipe courtesy of Melissa d'Arabian

Warm Endive Salad

Recipe courtesy of Rachael Ray

Caramelized Endives and Leeks

Recipe courtesy of Food Network Kitchen

Curly Endive Salad

Recipe courtesy of Anne Burrell

Endive-Tomato Salad

Recipe courtesy of Food Network Kitchen

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking